RED LENTIL CURRY 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

CURRY RED LENTIL SOUP RECIPE | ALLRECIPES

Curry Red Lentil Soup Recipe | Allrecipes image

Clean, delicious, comforting red lentil soup! You can prep dry ingredients and spices, and add whatever veggies you have on hand...I made it with cauliflower, carrots, and kale!

Provided by Hedz

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 head cauliflower, chopped into small florets
2 carrots, chopped
2 cups boiling water
1 cube vegetable bouillon
1 (14 ounce) can reduced-fat coconut milk
1 cup red lentils
1 teaspoon garlic powder
1 teaspoon dried onion flakes
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon ground cumin
1 bunch kale leaves, stems and inner ribs discarded, leaves coarsely chopped

Steps:

Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.

Nutrition Facts : Calories 399.5 calories, CarbohydrateContent 54.7 g, FatContent 12.9 g, FiberContent 22.1 g, ProteinContent 20.5 g, SaturatedFatContent 5.8 g, SodiumContent 136.9 mg, SugarContent 6.6 g

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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.
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