CURRIED LENTIL SOUP RECIPES

Name: Curried Lentil, Tomato, and Coconut Soup
Yield: 4 servings
Ingredients: 2 tablespoons virgin coconut oil or extra-virgin olive oil; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 1 (2 1/2") piece ginger, peeled, finely grated; 1 tablespoon medium curry powder (such as S&B); 1/4 teaspoon crushed red pepper flakes; 3/4 cup red lentils; 1 (14.5-ounce) can crushed tomatoes; 1/2 cup finely chopped cilantro, plus leaves with tender stems for serving; Kosher salt, freshly ground pepper; 1 (13.5-ounce) can unsweetened coconut milk, shaken well; Lime wedges (for serving)

CURRIED LENTIL, TOMATO, AND COCONUT SOUP RECIPE - EPICURI…

Curried Lentil, Tomato, and Coconut Soup Recipe - Epicuri… image

This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Provided by Yotam Ottolenghi

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Steps:

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

CURRIED RED LENTIL SOUP RECIPE - BBC FOOD

Curried red lentil soup recipe - BBC Food image

This spicy soup is a filling lunch option that is full of fibre and protein from the lentils. The addition of the Scotch bonnet packs an extra punch of heat. Each serving provides 421 kcal, 15g protein, 57g carbohydrates (of which 16g sugars), 8.3g fibre, 0.34g salt.

Provided by Tai Ibitoye

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 tbsp coconut or olive oil
1 large onion, chopped
2 garlic cloves, crushed
30g/1oz fresh root ginger, peeled and grated
1 red Scotch bonnet chilli (or a milder red chilli if you prefer), seeds removed and finely chopped
2 tsp garam masala or curry powder
25g/1oz tomato purée
1 x 400g tin reduced-fat coconut milk
150g/5½oz red split lentils
2 sweet potatoes, scrubbed and cut into 2cm/¾in cubes
1 red pepper, seeds removed and cut into 2cm/¾in chunks
200g/7oz baby leaf spinach
pinch salt

Steps:

Heat the oil in a large saucepan, add the onion and fry gently for 5–6 minutes until soft. Add the garlic, ginger, chilli and garam masala, fry for 1 minute and then stir in the tomato purée. Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, sweet potato and pepper, bring to the boil and then reduce the heat to a gentle simmer.
Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape. Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat and season with the salt. Serve in warmed bowls.

Nutrition Facts : Calories 421kcal, CarbohydrateContent 57g, FiberContent 8.3g, ProteinContent 15g, SugarContent 16g

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CURRIED RED LENTIL SOUP RECIPE - BBC FOOD

This spicy soup is a filling lunch option that is full of fibre and protein from the lentils. The addition of the Scotch bonnet packs an extra punch of heat. Each serving provides 421 kcal, 15g protein, 57g carbohydrates (of which 16g sugars), 8.3g fibre, 0.34g salt.
From bbc.co.uk
Reviews 4.7
Calories 421kcal per serving

Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape. Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat and season with the salt. Serve in warmed bowls.

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This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.
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Reviews 5
Total Time 45 minutes
Calories 204 per serving

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You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. —Guy Turnbull, Arlington, Massachusetts
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 25 minutes
Category Dinner, Lunch
Calories 314 calories per serving

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In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.

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