Curried Red Lentil Soup With Chickpeas And Quinoa Recipes
CURRIED QUINOA WITH RED LENTILS AND KALE
This is gluten-free, vegan, and dairy-free, if your omit the butter. It is a slightly sweet, savory dish with a kick of spice. Vegetarian comfort food. It's very modestly spicy for spicy food lovers, but very spicy for people who aren't accustomed to chiles.
Provided by Heather
Categories Everyday Cooking Vegetarian
Time 50m
Yield 3
Number Of Ingredients 19
Steps:
- Bring water and broth to a boil in a stockpot; add lentils, onion, jalapeno pepper, and garlic. Cover stockpot, reduce heat to medium, and simmer for 10 minutes.
- Mix quinoa, cumin, curry powder, salt, chili powder, cinnamon, black pepper, coriander, cardamom, and cloves into broth mixture; return to a boil. Cover stockpot, reduce heat to medium, and simmer until quinoa is tender, about 10 minutes more.
- Stir kale, peas, and butter into quinoa mixture and return to a boil. Cover stockpot, reduce heat to medium, and cook until kale and peas are tender, about 10 minutes more.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 65.6 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 14.7 g, Protein 18.3 g, SaturatedFat 3 g, Sodium 615.7 mg, Sugar 3.6 g
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 RED LENTIL SOUP WITH LEMON
I got this recipe from Vegetarian Times and it is very delicious! No skimpin on flavor with this recipe! It is also very, very hearty! This soup will warm you up on a chilly day or keep it light enough on a hot day! Enjoy!
Provided by Marly Deschauer
Categories Vegetable
Time 55m
Yield 3 quarts approx, 2 serving(s)
Number Of Ingredients 11
Steps:
- 1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Periodically skim away foam that rises to the top. Reduce to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
- 2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
- 3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
- 4. Season with salt and pepper to taste and stir in lemon.
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