VEGAN LENTIL SOUP | SAINSBURY'S RECIPES
This vegan velvety soup, a type of Shorba or Chorba, is perfect for these colder months and is packed full of goodness. The lentils are a great source of fibre and protein, and this recipe gives you 3 of your 5-a-day.
Provided by Sainsbury's
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 13
Steps:
Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of turmeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down
While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy
Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend.
To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves.
Nutrition Facts : Calories 512 calories, FatContent 13.0 grams, SaturatedFatContent 4.5 grams, SugarContent 12.0 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 57.0 grams, FiberContent 22.7 grams, ProteinContent 29.3 grams
ONE-POT PRAWN & LENTIL CURRY RECIPE | BBC GOOD FOOD
Freeze the dhal base of this curry for busy weeknights. It's cheap, easy and really versatile – simply defrost and add prawns, veg or meat
Provided by Barney Desmazery
Categories Dinner
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
- Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months (see below).
- To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see below), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe below) to serve.
Nutrition Facts : Calories 267 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 6 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.3 milligram of sodium
More about "red lentil masala recipes"
VEGAN LENTIL SOUP | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 512 calories per serving
Add red lentils, stock, ginger, tomatoes, carrots 1 teaspoon of turmeric and 1 of garam masala to a pan. Cook for 20-30 minutes until lentils are completely tender and are starting to break down
While the soup is cooking, heat 1tbsp oil in a frying pan and stir in mustard seeds. Fry until the seeds start to pop, then add the chickpeas and 1 teaspoon of tumeric and another of garam masala. Fry until the chickpeas are slightly crispy
Add the white cabbage to the soup pot, cover and continue to cook for 2-3 minutes then blend.
To serve, divide the soup between 4 bowls, garnish with a dollop of yogurt, the golden chickpeas and a few coriander leaves.
POTATO & RED LENTIL SOUP - PICK UP LIMES
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Total Time 30 minutes
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ONE-POT PRAWN & LENTIL CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dinner
Calories 267 calories per serving
- To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see below), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe below) to serve.
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