SPICED RED LENTIL SOUP
Simple soups like this make great lunches - and are wallet-friendly too!
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Number Of Ingredients 7
Steps:
- Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it.
- Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender.
- Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.
Nutrition Facts : Calories 390 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.44 milligram of sodium
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
SPICY LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
- Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
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