CURRY 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.

SWEET POTATO AND LENTIL CURRY RECIPE - OLIVEMAGAZINE

Sweet Potato and Lentil Curry Recipe - olivemagazine image

A vibrant, low-calorie and vegan dinner idea, made with sweet potatoes, red split lentils, coconut milk and plenty of spices

Provided by Janine Ratcliffe

Categories Dinner, Lunch

Total Time 50 minutes

Yield Serves 4

Number Of Ingredients 14

Ingredients

2 tsp vegetable oil
1 large red onion, finely chopped
4 cloves garlic, crushed
a thumb-sized piece ginger, finely grated
6 fresh or dried curry leaves (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 medium (about 500g) sweet potatoes, cut into chunks
75g red split lentils
400ml tin low-fat coconut milk
400ml vegetable stock
coriander, a handful of leaves
1 lime, wedged

Steps:

Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

Nutrition Facts : Calories 314 calories, FatContent 10.6 grams fat, SaturatedFatContent 6.6 grams saturated fat, CarbohydrateContent 42.1 grams carbohydrates, SugarContent 15.2 grams sugar, FiberContent 7.8 grams fiber, ProteinContent 8.8 grams protein, SodiumContent 0.4 milligram of sodium

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

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.
From epicurious.com
Reviews 4.0

Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

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