LENTIL.SOUP RECIPES

Name: Spicy Lentil Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups red lentils, picked over and rinsed; 1 serrano chile pepper, chopped (remove seeds for less heat); 1 large tomato, roughly chopped; 1 1 1/2-inch piece ginger, peeled and grated; 3 cloves garlic, finely chopped; 1/4 teaspoon ground turmeric; Kosher salt; 1/4 cup roughly chopped fresh cilantro, plus more for topping; 1/4 cup Greek yogurt; Naan or other flatbread, for serving

SPICY LENTIL SOUP RECIPE - FOOD NETWORK

Spicy Lentil Soup Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups red lentils, picked over and rinsed
1 serrano chile pepper, chopped (remove seeds for less heat)
1 large tomato, roughly chopped
1 1 1/2-inch piece ginger, peeled and grated
3 cloves garlic, finely chopped
1/4 teaspoon ground turmeric
Kosher salt
1/4 cup roughly chopped fresh cilantro, plus more for topping
1/4 cup Greek yogurt
Naan or other flatbread, for serving

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.

Nutrition Facts : Calories 369, FatContent 3 grams, SaturatedFatContent 1 grams, CholesterolContent 3 milligrams, SodiumContent 21 milligrams, CarbohydrateContent 59 grams, FiberContent 15 grams, ProteinContent 27 grams

SPICED CARROT & LENTIL SOUP RECIPE - BBC GOOD FOOD

Spiced carrot & lentil soup recipe - BBC Good Food image

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

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

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, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, FiberContent 5 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.25 milligram of sodium

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