Curried Red Lentil And Spinach Soup Recipes

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RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH



Red Curry Lentils With Sweet Potatoes and Spinach image

In this vegetarian main inspired by Indian dal, lentils are cooked with an aromatic blend of Thai spices - fresh ginger, turmeric, red curry paste and chile - then simmered in coconut milk until fall-apart tender. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste, while baby spinach tossed in just before serving adds fresh flavor. Serve over steamed white or brown rice, or with toasted flatbread on the side.

Provided by Lidey Heuck

Categories     dinner, easy, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes
1 medium yellow onion, chopped
3 tablespoons Thai red curry paste
3 garlic cloves, minced (about 1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
1 red chile, such as Fresno or serrano, halved, seeds and ribs removed, then minced
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoons kosher salt, plus more to taste
1 (13-ounce) can full-fat coconut milk
1 (4- to 5-ounce) bag baby spinach
1/2 lime, juiced
Fresh cilantro leaves, for serving
Toasted unsweetened coconut flakes, for serving (optional)

Steps:

  • In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
  • Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
  • Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
  • Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
  • Divide among shallow bowls and top with cilantro and coconut flakes, if using.

CURRIED SPINACH & LENTIL SOUP



Curried spinach & lentil soup image

Pack in the nutrients and the flavour with our curried spinach and lentil soup. It's full of iron and vitamin C and is served with a cashew chutney topping

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 55m

Number Of Ingredients 12

2 tbsp rapeseed oil
1 onion , finely chopped
2 large garlic cloves , crushed
¼ tsp hot chilli powder
1 tsp cumin seeds
1 tbsp medium curry powder
160g dried brown lentils
1.2l low-salt veg stock
large bunch coriander
30g unsalted cashew nuts , toasted
2 lemons , zested and juiced
500g spinach

Steps:

  • Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
  • Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
  • Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
  • Ladle the soup into bowls and top with generous dollops of the cashew chutney.

Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium

CURRIED LENTIL AND SPINACH SOUP



Curried Lentil and Spinach Soup image

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

Provided by Kbakerbio

Categories     Clear Soup

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup celery
1 cup chopped carrot
3 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon dry crushed red pepper
9 1/2 cups water
2 1/2 cups dried lentils
1 (6 ounce) bag baby spinach leaves
1/2 cup chopped cilantro
1/2 cup plain yogurt

Steps:

  • Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
  • Stir in all spices and add water and lentils.
  • Reduce heat and cook until lentils are tender, about 25 minutes.
  • Add the spinach and cilantro and cook until wilted, about 5 minutes.
  • Season with salt and pepper.
  • Serve topped with a spoonful of yogurt.

Nutrition Facts : Calories 376, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.6, Sodium 73.7, Carbohydrate 57.9, Fiber 26.9, Sugar 5.6, Protein 23.2

CURRIED RED LENTIL AND SPINACH SOUP



Curried Red Lentil and Spinach Soup image

From The Vegetarian 5-Ingredient Gourmet Cookbook, by Nava Atlas. Easy to make and freezes very well.

Provided by Chriztie1502

Categories     Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

1 tablespoon light olive oil
1 large onion, finely chopped
1 1/2 cups red lentils, rinsed
1 -2 teaspoon curry powder
1 (10 ounce) package frozen chopped spinach, thawed

Steps:

  • Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.
  • Add the lentils and 6 cups water and bring to a simmer. Stir in curry powder, cover, and simmer very gently for 35 to 40 minutes.
  • When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 1/4 cup water. Season with salt and additional curry powder, if desired.
  • Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.

Nutrition Facts : Calories 210.3, Fat 3.6, SaturatedFat 0.5, Sodium 39.6, Carbohydrate 32.9, Fiber 7.1, Sugar 1.4, Protein 14

CURRIED RED LENTIL AND SPINACH SOUP



Curried Red Lentil and Spinach Soup image

Provided by Nava Atlas

Categories     Bread     Salad     Spinach     Lentil     Simmer

Yield 6 servings

Number Of Ingredients 6

1 tablespoon light olive oil
1 large onion, finely chopped
1 1/2 cups red lentils, rinsed
1 to 2 teaspoons good-quality curry powder
One 10-ounce package frozen chopped spinach, thawed
Salt to taste

Steps:

  • Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
  • Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.
  • When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 4 cup water. Season with salt and additional curry powder, if desired.
  • Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.
  • Menu
  • Curried Red Lentil and Spinach Soup (this page)
  • Fresh pita bread
  • Cranberry Slaw (page 37)
  • or
  • Red Cabbage, Carrot, and Apricot Salad (page 37)
  • Baked or microwaved potatoes
  • nutrition information
  • Calories: 100
  • Total Fat: 2g
  • Protein: 5g
  • Carbohydrate: 14g
  • Cholesterol: 0mg
  • Sodium: 43mg

CURRIED LENTIL AND SPINACH SOUP



Curried Lentil and Spinach Soup image

Categories     Soup/Stew     Onion     Yogurt     Curry     Celery     Spinach     Lentil     Carrot     Fall     Simmer     Bon Appétit

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped peeled carrots
3 garlic cloves, minced
1 tablespoon curry powder (preferably Madras-style)
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 bay leaf
1/4 teaspoon dried crushed red pepper
9 1/2 cups (or more) water
1 16-ounce bag dried lentils (about 2 1/2 cups)
1 6-ounce bag baby spinach leaves
1/2 cup chopped fresh cilantro
1/2 cup plain nonfat yogurt

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
  • Ladle soup into bowls. Top each serving with spoonful of yogurt.

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

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