Curried Lentil Soup Recipes

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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

CURRY RED LENTIL SOUP



Curry Red Lentil Soup 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

Time 55m

Yield 4

Number Of Ingredients 14

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, Carbohydrate 54.7 g, Fat 12.9 g, Fiber 22.1 g, Protein 20.5 g, SaturatedFat 5.8 g, Sodium 136.9 mg, Sugar 6.6 g

CURRIED LENTIL, TOMATO, AND COCONUT SOUP



Curried Lentil, Tomato, and Coconut Soup image

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

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk, shaken well
Lime wedges (for serving)

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.

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-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.

FLEURI'S CURRY LENTIL SOUP



Fleuri's Curry Lentil Soup image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
5 to 6 cloves garlic, finely chopped or grated
1 small carrot, peeled and finely chopped
1 small chile, seeded and finely chopped
1 large shallot, finely chopped
1 1/2 cups yellow, red or green lentils
Salt
2 rounded palmfuls curry powder blend or Ras el hanout
1 quart chicken or vegetable stock-in-a-box
2 to 3 cups water
1 bundle farm spinach, trimmed, washed and dried, coarsely chopped
Naan bread
2 tablespoons butter, melted

Steps:

  • Heat a soup pot over medium-high heat. Add the extra-virgin olive oil, 4 turns of the pan, the garlic, carrot, chile and shallot and cook until the mixture softens, about 2 to 3 minutes. Stir in the lentils and toss to coat in the oil, season with salt, to taste and curry spices or Ras el hanout. Add the stock and water to the soup and bring to a boil over medium heat. Reduce the heat and simmer until lentils are tender, about 40 minutes. Puree with an immersion blender into a smooth soup. Season with salt, if needed. Cool completely and store in the refrigerator for a make-ahead meal.
  • Reheat the soup over medium heat and stir in the fresh spinach until wilted. Heat the naan on a griddle pan with a few drops of water until crisp and hot on each side, then brush liberally with melted butter.

CREAMED AND CURRIED LENTIL SOUP



Creamed and Curried Lentil Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 1h10m

Yield 8 - 10 servings

Number Of Ingredients 11

2 tablespoons butter
1 cup chopped onion
2 medium-size tart apples, peeled, cored and chopped
2 cloves garlic, minced
2 tablespoons curry powder
2 cups lentils
8 cups chicken stock, preferably homemade
1 1/2 cups heavy cream
Salt and freshly ground black pepper
Juice of 1/2 lemon
1/4 cup sliced almonds, lightly toasted

Steps:

  • Melt butter in a large heavy saucepan, add onion and saute until golden. Add apples and continue to saute over medium heat until tender. Stir in garlic and saute a few minutes longer.
  • Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry.
  • Stir in the lentils, add the chicken stock, bring to a simmer and cook partly covered until the lentils are very tender, about 45 minutes.
  • Puree the mixture in a food processor or a blender.
  • Return the soup to the saucepan and add the cream. Bring to a simmer, season to taste with salt and pepper and add lemon juice. Serve sprinkled with toasted almonds.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 759 milligrams, Sugar 9 grams, TransFat 0 grams

CURRIED LENTIL SOUP WITH HAM



Curried Lentil Soup With Ham image

Provided by Pierre Franey

Categories     easy, lunch, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

1/2 pound lean country smoked ham
3 medium-size carrots
1/2 pound green lentils
2 tablespoons butter
1 cup finely chopped onions
1 tablespoon finely chopped garlic
2 tablespoons curry powder
5 cups fresh chicken broth or canned
2 cups water
1 bay leaf
3 sprigs fresh thyme or 1 teaspoon dried
Salt to taste
1 tablespoon red-wine vinegar
2 tablespoons finely chopped coriander

Steps:

  • Remove most of the fat from the ham and cut into 1/2-inch cubes.
  • Trim and scrape the carrots and cut them into 1/4-inch cubes.
  • Pick over the lentils, wash them and drain into a colander.
  • Heat 1 tablespoon of the butter in a kettle or saucepan. Add the ham, carrots, onions, garlic and curry powder. Cook briefly over medium heat, stirring, until the onions are wilted.
  • Add the lentils, 4 cups of the chicken broth, water, bay leaf, thyme and salt. Bring to a boil, and simmer for 24 to 30 minutes, stirring occasionally.
  • Remove one cup of the soup, with more lentils than liquid, and set aside. Discard the bay leaf and thyme sprigs.
  • With a potato masher or wire whisk stir the soup briskly to mash the lentils, and return the soup to a boil. Add the remaining cup of chicken broth, the reserved lentils, the vinegar and the remaining butter. Check for seasoning and serve, sprinkled with the coriander.

Nutrition Facts : @context http, Calories 487, UnsaturatedFat 6 grams, Carbohydrate 63 grams, Fat 12 grams, Fiber 11 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 1485 milligrams, Sugar 10 grams, TransFat 0 grams

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 LENTIL SOUP



Curried Lentil Soup image

We made this filling soup from recent (December 2010?) issue of Bon Appetit. The soup calls for French green lentils, which are small, dark green, and speckled with black. We found them at a specialty foods store. It is suggested that you begin with 2 Tb of your favorite curry powder (we used Madras) and then add more according to your taste. We liked the idea of adding pureed chickpeas to the soup, which makes it different from other lentil soups we've seen. It thickens the soup without adding the calories you might get from a flour roux or heavy cream. The recipe says it makes 6 servings, but DH and I were very hungry today at lunch and ate the entirety, so I am listing it as 4.

Provided by Dr. Jenny

Categories     Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons curry powder (or more to taste)
1 cup french green lentil
4 1/4 cups water, divided (or more)
1 (15 -16 ounce) can chickpeas, drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

Steps:

  • Heat 1 Tb olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes.
  • Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer.
  • Add 2 Tb curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
  • Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 Tb olive oil, and remaining garlic in processor.
  • Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.
  • Note: Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
  • Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Nutrition Facts : Calories 474, Fat 18.2, SaturatedFat 5.3, Cholesterol 15.3, Sodium 394.3, Carbohydrate 61.5, Fiber 21.9, Sugar 3.6, Protein 19

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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From gimmesomeoven.com


CURRIED LENTIL SOUP | MIDWEST LIVING
In a 4-quart Dutch oven, cook onion, jalapeno, garlic, and ginger in hot oil over medium heat until tender. Add lentils, sweet potatoes, tomatoes, broth, water, curry powder, and salt. Bring mixture to boiling; reduce heat. Cover; simmer 25 to 30 minutes or until lentils are tender. Top servings with yogurt or sour cream and garnish with chili ...
From midwestliving.com


LOW-FAT CURRIED LENTIL SOUP - CHATELAINE
Seed and chop green pepper. Add vegetables to onions as they are cut. Pour in broth. Stir in lentils, cumin and chili flakes. Turn heat to high and bring to a boil, skimming off any foam that ...
From chatelaine.com


CURRIED RED LENTIL SOUP - MY POCKET KITCHEN
2019-09-26 In a large pot heat olive oil over medium high heat. Add onions and cook, stirring occasionally, for 3-5 minutes or until soft and translucent. Turn down the heat if they are browning before softening. Add the celery, carrot, sweet potato, lentils and garlic, stir to combine.
From mypocketkitchen.com


1-POT GOLDEN CURRY LENTIL SOUP | MINIMALIST BAKER RECIPES
2018-09-28 Instructions. Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and shallot. Sauté for 3 minutes, stirring frequently, until softened and slightly browned. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and a pinch of salt and stir.
From minimalistbaker.com


CURRIED LENTIL SOUP IN SLOW COOKER {LOW CALORIE}
To a slow cooker add the onions. Cover and cook on high for 10 minutes. Add in the garlic, ginger, and curry paste. Mix together until the curry paste is covering all the onions. Add the remaining ingredients (you may want to keep 1/2 of coconut milk to top the soup with) to the slow cooker and mix together.
From loseweightbyeating.com


CURRIED RED LENTIL SOUP RECIPE - BBC FOOD
Method. Heat the oil in a large saucepan, add the onion and fry gently for 5–6 minutes until soft. Add the garlic, ginger, chilli and garam masala, fry for 1 minute and then stir in the tomato ...
From bbc.co.uk


EASY CURRIED LENTIL SOUP - TASTES OF THYME
2021-10-21 Add in the garlic and spices and cook for an additional minute. Pour in the vegetable stock and scrape up any bits stuck the the bottom of the pot. Add in the lentils and bring to a boil. Cover and simmer on medium low heat for about 20 minutes. Turn off the heat and stir in …
From tastesofthyme.com


PERFECT FOR WINTER CURRIED LENTIL SOUP – CHEFS NOTES
2021-02-03 Instructions. Soak the lentils in 2 cups of cold water for 30 minutes. While the lentils are soaking, prepare all of your other ingredients. Heat a 2 qt pot over medium-high heat. Add in the olive oil, onion, celery and carrots and cook, stirring now and again, for about 5 minutes or until the onions start to soften.
From chefsnotes.com


MEYER – RECIPES » CURRIED RED LENTIL & SPINACH SOUP
Stir in the red lentils, vegetable stock and coconut milk. Bring briefly to a full furious boil before lowering the heat to a slow, steady simmer. Cook until the lentils are tender, just 15 minutes or so. Remove from the heat. If you prefer a smoother soup, use a whisk to vigorously stir the soup and break down the lentils.
From meyerrecipes.ca


CURRY LENTIL SOUP {EASY & HEALTHY} - TWO PEAS & THEIR POD
2022-01-31 In a large pot, heat the oil over medium-high heat. Add the onion, carrot, and red bell pepper and cook until tender, about 4 to 5 minutes. Stir in the garlic, ginger, curry powder, and crushed red pepper flakes. Cook for 1 minute and stir in the red lentils. Pour in the vegetable broth, tomatoes, and coconut milk.
From twopeasandtheirpod.com


CURRIED COCONUT LENTIL SOUP BY JULIE CHIOU – TAMRON HALL SHOW
2022-05-20 PREPARATION: Press sauté on the front of your 6-quart Instant Pot. In the insert, add the onion, garlic, ginger paste, curry powder, crushed red pepper flakes, lentils, coconut milk, water, salt, and pepper. Stir to mix then let it come up to a simmer then press cancel. Immediately add the can of crushed tomatoes LAST and on top of everything ...
From tamronhallshow.com


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