Curried Tomato Lentil Soup Shorba Addis Recipes

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TOMATO-CURRY LENTIL STEW



Tomato-Curry Lentil Stew image

I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like.

Provided by Robin Oswald

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 2

Number Of Ingredients 9

½ cup dry lentils
1 cup water
5 ounces stewed tomatoes
⅛ cup chopped onion
2 stalks celery, chopped, with leaves
¼ teaspoon curry powder
3 cloves garlic, minced
salt to taste
ground black pepper to taste

Steps:

  • Combine lentils and water, bring to a boil.
  • Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 36.9 g, Fat 0.8 g, Fiber 16.2 g, Protein 13.7 g, SaturatedFat 0.1 g, Sodium 194.4 mg, Sugar 4.5 g

SHORBAT ADAS(MIDDLE EASTERN LENTIL SOUP)



Shorbat Adas(Middle Eastern Lentil Soup) image

This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time.* You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas.

Provided by chef FIFI

Categories     Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

8 cups water
1 1/2 cups small red lentils
3 Maggi chicken cubes
1/2 cup finely diced onion
1 garlic clove (grated)
1 1/2 teaspoons fresh parsley
3/4 teaspoon cumin
1/2-1 teaspoon turmeric

Steps:

  • Wash and drain lentils.
  • In a large pot, combine all ingredients.
  • Bring to a boil, then let simmer on medium/low for about 35 minutes.
  • Make sure to stir occasionally to avoid the lentils burn or sticking to the pot.
  • Serve in with lemon wedges, on side.
  • Enjoy!

Nutrition Facts : Calories 173.4, Fat 1.1, SaturatedFat 0.2, Sodium 14.1, Carbohydrate 30.1, Fiber 5.5, Sugar 0.6, Protein 12.2

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.

SHAWRBAT 'ADAS MAA BANADOURA (LENTIL AND TOMATO SOUP)



Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup) image

I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.

Provided by Elmotoo

Categories     Lentil

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 cup lentils, rinsed
7 cups water
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, crushed
2 cups stewed tomatoes
2 teaspoons salt
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon pepper
1/8 teaspoon cayenne
1/4 cup white rice, uncooked
1/4 cup lemon juice

Steps:

  • Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
  • In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
  • Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.

Nutrition Facts : Calories 98.6, Fat 2.1, SaturatedFat 0.3, Sodium 731.4, Carbohydrate 17.6, Fiber 3.4, Sugar 4.1, Protein 3.7

CURRIED TOMATO AND RED LENTIL STEW



Curried Tomato and Red Lentil Stew image

This is one of the coziest dishes we have ever had-you're definitely gonna want to curl up with this one! Red lentils are simmered with a fragrant combination of onions, ginger, cilantro, and curry powder. Canned tomatoes lend a gentle acidity to the stew while coconut milk gives a creamy richness. Scoop it all up with toasted naan! Cook, relax, and enjoy!

Provided by beta3

Categories     Everyday Cooking     Vegetarian     Soups and Stews     Stew

Time 55m

Yield 6

Number Of Ingredients 13

¼ cup cilantro sprigs
3 tablespoons olive oil, divided, or more to taste
1 large yellow onion, finely chopped
1 tablespoon grated ginger, or to taste
2 ½ teaspoons salt, divided, plus more to taste
2 tablespoons curry powder, or to taste
7 ¾ cups water, divided
1 cup red lentils
1 pint cherry tomatoes
2 tablespoons coconut milk powder
1 (8.8 ounce) package naan bread
1 (8 ounce) package carrots, peeled and grated
½ teaspoon ground black pepper

Steps:

  • Separate cilantro leaves and stems. Chop leaves and set both aside.
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.
  • Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.
  • Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.
  • Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.
  • Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 53 g, Cholesterol 4.9 mg, Fat 15.5 g, Fiber 16.5 g, Protein 15.5 g, SaturatedFat 6.4 g, Sodium 1177.5 mg, Sugar 4.6 g

CURRIED TOMATO LENTIL SOUP (SHORBA ADDIS)



CURRIED TOMATO LENTIL SOUP (SHORBA ADDIS) image

Yield 3

Number Of Ingredients 11

.1/2 yellow onion, diced
1 small carrot, diced
1 teaspoon freshly grated ginger
3 cloves garlic, minced
1 tablespoon curry powder (berbere is preferable)
1 teaspoon fenugreek seeds
2 1/2 cups vegetable broth
1/4 cup tomato paste
1/4 cup brown or green lentils
1 Yukon Gold potato, diced
1/4 cup whole wheat orzo pasta

Steps:

  • Over medium-high heat, sauté the onion until it is brown. Reduce the heat to medium. Add the carrot, ginger, garlic, curry powder, and fenugreek, sautéing them for about 1 minute. Add the veggie broth and tomato paste, stirring until the tomato paste is thoroughly combined with the broth. Bring the soup to a simmer. Add the lentils and stir. Once the soup comes back to a simmer, cover the pot and reduce the heat to low. Cook the soup for 20 minutes. Add the potato and orzo; cook the soup, covered, for 5 more minutes. Making It Simple: Bring the veggie broth and tomato paste to a simmer, making sure the tomato paste is thoroughly combined with the broth. Add the onion, carrot, garlic, ginger, curry, fenugreek, and lentils and proceed with the above recipe as if you had just added the lentils. The Gourmet Touch: This is an Ethiopian soup, so its flavor is best created using berbere-an Ethiopian curry mix. Core Concepts: The key to this soup is timing when you add the ingredients. Lentils require time to cook, while diced potatoes and orzo pasta need only a few minutes; these are best added to a soup during the last few minutes of cooking.

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