CURRY RED LENTIL SOUP RECIPES

CURRIED RED LENTIL SOUP RECIPE | EATINGWELL

Curried Red Lentil Soup Recipe | EatingWell image

This curried red lentil soup is inspired by the Indian side dish dal; the Hindi word means “split” and refers to the split peas or lentils used in its preparation. Fragrant ginger, curry, cinnamon and cumin add lots of rich flavor. Look for lentils and spices in bulk--you'll often get a better deal and you can buy just the amount you need.

Provided by EatingWell Test Kitchen

Total Time 1 hours 5 minutes

Number Of Ingredients 16

Ingredients

1 tablespoon canola oil
1 large onion,chopped
3 cloves garlic,minced
2 tablespoons minced fresh ginger
1 jalapeño pepper, seeded and minced
1?½ tablespoons curry powder
1 teaspoons cinnamon
1 teaspoon ground cumin
2 bay leaves
1 1/2 cups red lentils, rinsed and picked over (see Note)
8 cups reduced-sodium chicken broth
3 tablespoons chopped fresh cilantro, or parsley
2 tablespoons lemon juice
2 tablespoons mango chutney
Salt & freshly ground pepper, to taste
1/3 cup plain nonfat yogurt

Steps:

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring often, for about 5 minutes more.
Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes.
Discard bay leaves. Stir in cilantro (or parsley) and lemon juice. Season with pepper. Ladle the soup into bowls and garnish with yogurt and chutney (if using).

Nutrition Facts : Calories 232.9 calories, CarbohydrateContent 35.4 g, CholesterolContent 0.3 mg, FatContent 3.2 g, FiberContent 12.8 g, ProteinContent 18.4 g, SaturatedFatContent 0.3 g, SodiumContent 755.7 mg, SugarContent 5.6 g

CURRIED RED LENTIL SOUP | COOK SMARTS

Curried Red Lentil Soup | Cook Smarts image

When this aromatic soup was first featured in 2018 it got great reviews from community members for being both flavorful and easy to prepare. Smarts: Feel free to blend the soup until smooth or skip the blending step and leave it with some texture.

Provided by CookSmarts

Total Time 40 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 18

Ingredients

1 Onions, medium and red, diced
4 oz Carrots, diced
3 cloves Garlic, chopped
1 tsp Ginger (opt), grated
2 Tbsp Cilantro leaves, chopped
2 Tbsp Butter
1 Tbsp Curry powder, yellow and mild
1 tsp Cumin
1/4 tsp Red pepper flakes (opt)
1 can Tomatoes, crushed (15 oz / 397 g) (we liked fire roasted tomatoes in this, but regular will work)
1 cup Coconut milk, light
3 cups Stock, any type
1 1/4 cups Lentils, red and uncooked (sub yellow lentils)
1 tsp Lemon juice
for serving Yogurt, plain or Greek
1 lb Cauliflower, florets chopped
1 1/2 Tbsp Oil, cooking
1 1/2 tsp Curry powder, yellow and mild

Steps:

Heat oven to 400F / 204C.
While oven is heating, heat a Dutch oven over medium heat. Add butter. When butter melts, add onions and carrots with a pinch of salt. Saute until soft, 4 to 6 minutes.
Add garlic, ginger, curry powder (portion for the soup), cumin, and red pepper flakes. Saute for 1 minute more.
To soup add crushed tomatoes, coconut milk, stock, and lentils. Bring to a simmer. Cover and simmer until lentils are tender, 15 to 20 minutes.
While soup simmers, toss cauliflower with oil, curry powder (portion for the cauliflower), and some salt. Spread out on a sheet pan and transfer to oven. Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes total.
When soup is finished, stir in lemon juice. (Optional: If you would like a smooth soup, puree with an immersion blender or transfer to a blender and blend until smooth.)
Season soup to taste with some salt and pepper.
Ladle soup into bowls. Serve with yogurt and cilantro on top. Enjoy cauliflower on the side.

Nutrition Facts : Calories 549, CarbohydrateContent 64g, CholesterolContent 8mg, FatContent 25g, FiberContent 15g, ProteinContent 25g, SaturatedFatContent 16g, SodiumContent 721mg, SugarContent 14g, TransFatContent 0g

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