CURRIED SQUASH, LENTIL & COCONUT SOUP
Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup
Provided by Barney Desmazery
Categories Lunch, Soup
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
- Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
COCONUT CURRY LENTIL SOUP
The combination of spices, along with the lentils and robust broth makes this soup so delicious!
Provided by Elaine Benoit
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- Heat Dutch oven on medium heat and once that heats up and olive oil and let that heat up
- Add onions and sauté for 8 minutes. Add ginger and garlic and sauté for an additional 2 minutes
- Add curry paste, garam masala, curry powder, turmeric and salt and stir until combined
- Add chicken broth and lentils and bring to a boil. Once it boils, turn it down to a simmer and cook for 20 minutes
- Add coconut milk, stir and bring back to a simmer. Once it does, take off heat
- Serve
- Eat
- Enjoy
Nutrition Facts : ServingSize 1.5 cups, Calories 398 kcal, Carbohydrate 39 g, Protein 17 g, Fat 20 g, SaturatedFat 13 g, Sodium 974 mg, Fiber 18 g, Sugar 2 g
CURRIED LENTIL, TOMATO, AND COCONUT SOUP
This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Provided by Yotam Ottolenghi
Categories Bon Appétit Soup/Stew Winter Lentil Curry Ginger Coconut Tomato Cilantro Quick and Healthy Quick & Easy Healthy Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
- Do Ahead
- Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
RED LENTIL & COCONUT SOUP
This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
- Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
- Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
COCONUT CURRY LENTIL SOUP
Made from pantry staples, this spiced lentil soup will warm (and fill) you up. Make it an even heartier meal by serving it on a bed of brown rice. Vegan & Gluten-Free
Provided by Vegangela
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
- Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
- Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
- {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
- Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.
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COCONUT CURRY LENTIL SOUP - THE MODERN PROPER
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5/5 (25)Total Time 45 minsServings 4Calories 498 per serving
- Allow the soup to simmer covered for 20 minutes.Add in kale and simmer uncovered for another 5-10 minutes
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4.8/5 (244)Estimated Reading Time 6 minsServings 8
- Peel 1 onion and chop. Smash 6 garlic cloves with the flat side of your knife. Peel, then finely chop. Peel 3" piece ginger with a small spoon, then finely chop.
- Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6–8 minutes.
- Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
- Add 5 tsp. curry powder and ½ tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute.
CURRIED LENTIL, TOMATO, AND COCONUT SOUP RECIPE | BON …
From bonappetit.com
4.8/5 (198)Estimated Reading Time 6 minsServings 4
- Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
YOTAM OTTOLENGHI’S LENTIL RECIPES | FOOD | THE GUARDIAN
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Ratings 11Calories 427 per servingCategory Soup
- Using 8oz mason jars, add 1/2 cup lentils, then all the spices. Add the remaining 1/2 cup lentils. Add lid and set aside or give as a gift along with a can of coconut milk.
- In a large pot, melt butter over med-high heat. Add carrots and celery, sauteing for 7-8 minutes until veggies are softened. Mix bouillon cube from jar with 2 cups boiling water and stir until dissolved. Add broth and coconut milk to the pot with veggies, bringing to a boil.
CURRIED LENTIL SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Total Time 1 hr 25 minsServings 6Calories 401 per serving
- In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.
- Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.
CURRIED RED LENTIL SOUP WITH CHICKPEAS AND KALE | GIRL ...
From girlheartfood.com
Ratings 14Category Main Course, Side Dish, Soup, StarterServings 4Total Time 40 mins
- Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic, stir in, and cook an additional minute. Add crushed red pepper flakes, curry paste, salt and black pepper and stir to combine.
- To onion mixture, add roasted red peppers, 4 cups of vegetable broth and coconut milk. Stir to combine. Blend with an immersion blender to make smooth.
- Add chickpeas to pot and bring to a medium simmer for about 15 to 20 minutes with cover ajar (see 'Notes' below).
CURRY LENTIL SOUP {FAST, HEALTHY SOUP RECIPE} – WELLPLATED.COM
From wellplated.com
5/5 (3)Total Time 40 minsCategory Main CourseCalories 334 per serving
- In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and salt. Cook until the vegetables begin to soften, about 4 minutes.
- Reduce the heat to low. Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring to coat the vegetables with the spices. Add the garlic and ginger. Stir and cook 30 seconds. If the spices start to stick, drizzle in a bit more oil as needed so that they do not burn.
- Add the lentils, broth, and crushed tomatoes. Increase the heat to bring to a gentle simmer. Cook uncovered, stirring occasionally, until the lentils are tender but not mushy, about 25 minutes. If the soup is thicker than you would like, splash in a bit of water to reach your desired consistency. (We like our soup fairly thick.)
- Remove from the heat and stir in the lemon juice. Taste and add additional salt as desired (the amount you need will vary based on your vegetable broth). If you'd like it spicier, add a touch of additional cayenne (a little goes a long way). Serve warm, topped with chopped fresh cilantro.
BEST LENTIL SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (125)Total Time 45 minsCategory Soup
- Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
- With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
COCONUT CURRIED FRENCH LENTIL SOUP - VANILLA AND BEAN
From vanillaandbean.com
4.8/5 (12)Total Time 55 minsCategory DinnerCalories 508 per serving
- Heat oil in a large Dutch oven or 5 quart sauce pan on medium heat. Add the garlic and onion, stirring frequently until the onions are softened, about 4 minutes. Stir in the cumin, curry powder, thyme, and cinnamon and cook for one minute, stirring several times until fragrant.
- Pour in the broth, add the lentils and bay leaves. Bring to a simmer, then turn heat to low, gently cooking the soup for about 35 minutes or until the lentils are tender. Remove the bay leaves. Transfer 1/3 - 1/2 of the soup to a high speed blender. Open the steam vent and place a damp towel over the top to allow some steam to escape while blending. Blend until smooth and thick. Alternatively, an immersion blender can be used to puree the soup. Return the pureed portion back to the soup pot and stir in the coconut milk. Add the salt and pepper and taste to adjust seasoning as desired. Gently reheat on low if needed.
- Ladle into bowls and drizzle reserved coconut milk over the soup. Garnish with fresh cilantro and/or thyme as desired.
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