PROGRESSO LENTIL SOUP RECIPE RECIPES
LENTIL SOUP WITH LEMON AND TURMERIC - INSPIRED TASTE
This is our favorite lentil soup recipe. I make this soup with lentils, carrots, turmeric, and fresh lemon whenever we are in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious. I like quite a bit of fresh lemon in this soup and actually serve the soup with slices of lemon. This adds even more lemony flavor and shows that lemon was added to the soup.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot (like a Dutch oven) over medium heat. Add the onions, carrot, and 1/4 teaspoon of salt and cook, stirring occasionally until they are softened and starting to smell sweet, about 5 to 7 minutes. Stir in the garlic, cumin, coriander, black pepper, and turmeric and cook for 30 seconds.
- Stir in the lentils and broth. Increase the heat to high and bring just to a boil. Taste then adjust with salt (we add between 1/2 and 1 teaspoon depending on how well seasoned the broth is). Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
- Uncover the pot and stir in the kale (or spinach) and cook, uncovered, another 5 minutes. Take the soup off of the heat, and then stir in the juice of half a lemon and the fresh herbs. Taste the soup, and then season with additional salt and/or lemon juice. (I like quite a bit of lemon.)
- Serve or if you prefer the soup to be blended, use an immersion blender to blend until your desired consistency. Alternatively, you can use a stand blender to blend all or part of the soup. For even more lemon flavor, serve with a few lemon slices.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 298, FatContent 5.5g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 1155.9mg, CarbohydrateContent 45.3g, FiberContent 8g, SugarContent 5.2g, ProteinContent 19.5g
QUICK COCONUT CURRY SOUP RECIPE - PILLSBURY.COM
This Thai-flavored soup with coconut milk, curry paste and ginger is delicious. A tasty meal ready in just 20 minutes!
Provided by Pillsbury Kitchens
Total Time 20 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix coconut milk, chicken broth, red curry paste and gingerroot. Heat to boiling over medium-high heat.
- Stir in chicken, broccoli and bell pepper; cook over medium heat 7 to 10 minutes or until broccoli is crisp-tender. Serve with lime wedges.
Nutrition Facts : Calories 400 , CarbohydrateContent 14 g, CholesterolContent 40 mg, FatContent 5 1/2 , FiberContent 3 g, ProteinContent 17 g, SaturatedFatContent 25 g, ServingSize 1 Serving, SodiumContent 820 mg, SugarContent 8 g, TransFatContent 0 g
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