Curried Lentil Soup With Havarti Recipes

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CURRIED LENTIL-VEGETABLE SOUP



Curried Lentil-Vegetable Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 tablespoon grated peeled fresh ginger
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon curry powder
1 tablespoon tomato paste
1 1/2 cups dried green or red lentils, picked over
4 carrots, thinly sliced
2 leeks, halved lengthwise, thinly sliced and well rinsed Kosher salt and freshly ground pepper
1 5-ounce package baby spinach (about 8 cups)
2 pieces naan bread Plain yogurt and fresh cilantro, for topping

Steps:

  • Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
  • Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
  • Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
  • Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.

CURRIED LENTIL SOUP WITH HAVARTI



CURRIED LENTIL SOUP WITH HAVARTI image

Categories     Soup/Stew     Bean

Number Of Ingredients 17

2 tbsp (30 mL) butter
1 onion, chopped
2 stalks celery, minced
2 cups (500 mL) peeled and finely diced
carrots
1 cup (250 mL) peeled and finely diced
potatoes
1 1/2 cups (375 mL) canned lentils, rinsed
and drained
2 cups (500mL) vegetable or chicken stock
1 cup (250 mL) milk
2 tsp (10 mL) curry paste or powder
Salt and freshly ground pepper
1/3 lb (160 g) plain or jalapeño-flavoured
Canadian Havarti, cubed
2 tbsp (30 mL) coarsely chopped fresh
coriander

Steps:

  • In a large saucepan, melt butter over medium heat. Cook onion, celery, carrots and potatoes for 3 to 4 minutes. Add lentils, stock, milk and curry. Salt and pepper to taste. Bring to a boil and simmer over low heat for 20 to 25 minutes or until vegetables are soft. Purée soup in a blender or food processor. Adjust seasonings. To serve, place cheese in each bowl of soup and garnish with coriander. Note: As cheese is added just before serving, soup can be made ahead and reheated. Soup can also be frozen.

CURRIED LENTIL SOUP WITH HAVARTI



Curried Lentil Soup With Havarti image

Make and share this Curried Lentil Soup With Havarti recipe from Food.com.

Provided by cookalot 2

Categories     Lentil

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 onion, chopped
2 stalks celery, minced
2 cups finely diced carrots
1 cup finely diced potato
1 1/2 cups cooked lentils
2 cups vegetable broth or 2 cups chicken stock
1 cup milk
2 teaspoons curry paste or 2 teaspoons curry powder
salt and pepper
1/3 lb jalapeno havarti cheese or 1/3 lb canadian havarti cheese, cubed
2 tablespoons chopped coriander

Steps:

  • In large saucepan melt butter over medium heat.
  • Cook onion, carrots, celery, and potatoes for 3-4 minute.
  • Add lentils, stock, milk, and curry. Salt and pepper to taste.
  • Bring to boil and simmer over low heat 20-25 minute or until vegetables are soft.
  • Puree soup in blender or processor.
  • To serve, place cubed cheese in each bowl.
  • Sprinkle with coriander.

Nutrition Facts : Calories 412.5, Fat 19.3, SaturatedFat 11.7, Cholesterol 63.5, Sodium 830.2, Carbohydrate 40.4, Fiber 9.2, Sugar 7.3, Protein 21.2

CURRIED LENTIL SOUP



Curried Lentil Soup image

Curry gives a different taste sensation to this chili-like soup. It's delicious with a dollop of sour cream. My family welcomes it with open arms-and watering mouths. -Christina Till, South Haven, Michigan

Provided by Taste of Home

Categories     Lunch

Time 8h15m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

4 cups water
1 can (28 ounces) crushed tomatoes
3 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 cup dried lentils, rinsed
1 large onion, chopped
1 celery rib, chopped
4 teaspoons curry powder
2 bay leaves
2 garlic cloves, minced
1-1/4 teaspoons salt

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.

Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

CURRIED LENTIL SOUP



Curried Lentil Soup image

Make and share this Curried Lentil Soup recipe from Food.com.

Provided by Aroostook

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 cup onion, chopped
2 cloves garlic, crushed
2 tablespoons curry powder
4 cups chicken broth
2 1/2 cups water
2 cups canned tomatoes, chopped
2 cups lentils
1 cup carrot, finely chopped
1 cup parsley, chopped
salt and pepper

Steps:

  • Saute onion and garlic until soft.
  • Stir in curry powder and mx well.
  • Add all the rest of the ingredients except the parsley.
  • And simmer covered until cooked through (about 45 minutes).
  • Stir in parsley and simmer 5 more minutes.

CURRIED LENTIL SOUP



Curried Lentil Soup image

Categories     Soup/Stew     Herb     Vegetable     Sauté     Low/No Sugar     Curry     Lentil     Winter     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 9

2 tablespoons olive oil
1 large onion, chopped
1 8-ounce russet potato, peeled, chopped
1 large carrot, peeled, chopped
2 tablespoons curry powder
1/4 teaspoon cayenne pepper
3 14 1/2-ounce cans low-salt chicken broth
1 28-ounce can diced tomatoes in juice
2 cups lentils (about 12 ounces), rinsed, drained

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Before serving, rewarm soup over low heat.)

CURRIED RED LENTIL SOUP WITH DRIED CHERRIES AND CILANTRO



Curried Red Lentil Soup with Dried Cherries and Cilantro image

One of the world's oldest health foods, lentils are nutritional powerhouses. Their high protein and fiber content steadies blood sugar, staving off hunger. Create this Curried Red Lentil Soup with Dried Cherries and Clinatro for a tasty dish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Makes 4 1/2 cups

Number Of Ingredients 11

2 teaspoons safflower oil
3 tablespoons finely chopped peeled ginger (from a 2-inch piece)
6 garlic cloves, finely chopped (2 tablespoons)
1 large shallot, finely chopped (4 tablespoons)
2 carrots, finely diced (about 1 cup)
2 teaspoons curry powder
Coarse salt
3/4 cup unsweetened coconut milk
1 cup red lentils
1/3 cup chopped dried cherries
3 tablespoons finely chopped cilantro stems, plus 3 tablespoons cilantro leaves for garnish

Steps:

  • Heat oil in a medium saucepan over medium heat. Add ginger, garlic, shallot, and carrots, and cook, stirring often, until softened, about 7 minutes. Add curry powder, and cook, stirring, until fragrant, about 1 minute.
  • Add 1 1/4 teaspoons salt, 1/2 cup coconut milk, 4 cups water, and the lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, 8 to 10 minutes. Pour 2 cups soup through a fine sieve into a bowl, reserving solids. Puree strained liquid with remaining soup in a blender until smooth. Reheat after blending. Stir in reserved solids.
  • Reserving some for garnish, stir cherries and cilantro stems into soup, and ladle into bowls. Swirl in remaining 1/4 cup coconut milk, and garnish with cherries and cilantro leaves.

Nutrition Facts : Calories 348 g, Fiber 12 g, Protein 15 g, SaturatedFat 8 g, Sodium 390 g

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