CURRIED RED LENTIL, CHICKPEA AND KALE SOUP
Make and share this Curried Red Lentil, Chickpea and Kale Soup recipe from Food.com.
Provided by dianne15
Categories Lentil
Time 50m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
- Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
- Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
- Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
- Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
- Cover and simmer for 10 minutes.
- Add garnish of coconut and peanuts when served in bowls.
Nutrition Facts : Calories 573.3, Fat 19.1, SaturatedFat 14.1, Sodium 109.7, Carbohydrate 87.7, Fiber 12.2, Sugar 44.3, Protein 17.4
CURRY RED LENTIL SOUP
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
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 CHICKPEA AND LENTIL DAL
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Chickpea Lentil Mustard Cilantro Garlic Ginger Coconut Vegetarian Vegan Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 24
Steps:
- Mustard Seed and Turmeric Oil:
- Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
- Cilantro-Raisin Chutney:
- Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
- Stew and assembly:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes.
- Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
- Do Ahead
- Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.
CURRIED LENTIL SOUP
Provided by Molly Wizenberg
Categories Soup/Stew Vegetarian High Fiber Dinner Lunch Curry Chickpea Lentil Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon 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 tablespoons 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 tablespoons 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. DO AHEAD: 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.
More about "curried red lentil chickpea and kale soup recipes"
CURRY RED LENTIL STEW WITH KALE & CHICKPEAS - THE …
From simple-veganista.com
5/5 (13)Total Time 40 minsCategory SoupCalories 355 per serving
- In large pot or stock pot, heat oil over medium heat, saute onion, garlic, and ginger until onion becomes transparent, about 5 minutes. Add spices, tomatoes, lentils, garbanzo beans and 6 cups of liquids, bring to a boil, cover, reduce heat and simmer for about 30 minutes. Add in the kale and optional lemon juice, continue to cook for 10 minutes or until kale softens and wilts.
- Serve alone, or over white rice, brown rice or quinoa. It would pair well with this flavorful Lime Cilantro Rice. And for soaking and swiping this vegan naan bread is just what you need. Enjoy!
CURRIED RED LENTIL SOUP WITH CHICKPEAS AND KALE - GIRL …
From girlheartfood.com
Ratings 15Category Lunch, Main Course, SoupServings 4Total Time 45 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).
RECIPE: CURRIED RED LENTIL, CHICKPEA AND KALE SOUP : NPR
From npr.org
Author Susan RussoEstimated Reading Time 1 min
LENTIL AND CHICKPEA SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HEALTHIEST LENTIL SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
COCONUT CURRY LENTIL CHICKPEA BOWLS WITH KALE - INSTANT POT
From recipes.instantpot.com
EASY LENTIL AND CHICKPEA CURRY – SKINNY SPATULA
From skinnyspatula.com
CURRIED RED LENTIL, CHICKPEA AND KALE SOUP RECIPE - FOOD.COM
From pinterest.ca
BEST LENTIL SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
CURRIED RED LENTIL-CHICKPEA STEW WITH TOMATOES AND SPINACH
From weightwatchers.com
RED LENTIL TOMATO SOUP RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RED LENTIL BUTTERNUT SOUP WITH KALE AND TOASTED CHICKPEAS
From thefullhelping.com
MOROCCAN LENTIL, CHICKPEA, AND KALE SOUP RECIPE - REDUCETARIAN
From reducetarian.org
THE BEST TURMERIC RED LENTIL SOUP WITH KALE - FOODAL
From foodal.com
CHICKPEA & RED LENTIL CURRY - CANADIAN LIVING
From canadianliving.com
CURRIED LENTIL AND CHICKPEA SOUP – WESTROSA
From westrosa.com
CHICKPEA AND KALE CURRY RECIPE PERFECT FOR DINNER OR LUNCH - GOOP
From goop.com
COCONUT CURRY LENTIL SOUP WITH KALE | VEGAN - FROM MY BOWL
From frommybowl.com
CURRIED LENTILS WITH KALE AND COCONUT MILK - ALEXANDRA'S KITCHEN
From alexandracooks.com
CURRIED RED LENTIL SOUP RECIPE | PC.CA - PRESIDENT'S CHOICE
From presidentschoice.ca
CURRIED RED LENTIL SOUP RECIPE | EATINGWELL
From eatingwell.com
GLUTEN-FREE VEGAN CREAMY RED LENTIL AND KALE SOUP
From thehealthyfamilyandhome.com
LENTIL SOUP WITH CHICKPEAS AND CURRY | ALEXANDRA'S KITCHEN
From alexandracooks.com
CURRIED RED LENTIL, CHICKPEA AND KALE SOUP | KALE SOUP, KALE SOUP ...
CURRIED RED LENTIL CHICKPEA AND KALE SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
THAI CHICKPEA AND KALE CURRY - AVERIE COOKS
From averiecooks.com
CURRIED RED LENTIL SOUP RECIPE - BBC FOOD
From bbc.co.uk
INSTANT POT CURRIED LENTIL SOUP (INDIAN-INSPIRED)
From minimalistbaker.com
CHICKPEA AND RED LENTIL CURRY - CARROTS AND CAKE
From carrotsandcake.ca
CURRIED LENTIL AND CHICKPEA SOUP – WESTROSA
From westrosa.com
LENTIL AND KALE SOUP - GREEN VALLEY KITCHEN
From greenvalleykitchen.com
CURRIED RED LENTIL SOUP WITH CHICKPEAS AND QUINOA
From closetcooking.com
10 BEST CURRIED CHICKPEAS AND LENTILS RECIPES | YUMMLY
From yummly.com
COCONUT LENTIL CURRY BOWL RECIPE - HAPPY HEALTHY MAMA
From happyhealthymama.com
1-POT CURRIED CHICKPEA SOUP - MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGAN SWEET POTATO, KALE AND CHICKPEA SOUP RECIPE - RECIPES.NET
From recipes.net
10 BEST CURRIED CHICKPEAS AND LENTILS RECIPES | YUMMLY
From yummly.com
CHICKPEA AND KALE CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKPEA AND LENTIL SOUP RECIPE - FOOD & WINE
From foodandwine.com
RED CURRY LENTIL SOUP - THE CURIOUS CHICKPEA
From thecuriouschickpea.com
CURRIED RED LENTIL-CHICKPEA STEW WITH TOMATOES AND SPINACH
From weightwatchers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love