Deception Pass 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

DECEPTION PASS CURRIED LENTIL SOUP



Deception Pass Curried Lentil Soup image

Several years ago, I tried this vegan soup at Deception Pass Grill and I had to have the recipe. Bursting with flavor, this spicy and vibrant soup is not only a pleasure to eat, but is also perfect for these cold winter nights ahead.

Provided by lw

Categories     Curry Soup

Time 1h5m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ tablespoons mild curry paste
1 small red onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 small red bell pepper, chopped
½ teaspoon red pepper flakes
2 cubes vegetable bouillon
½ pound lentils
3 cups water, more if needed
¾ cup spaghetti sauce
½ cup chopped fresh cilantro
1 pinch ground black pepper to taste

Steps:

  • Heat olive oil and curry paste in a large pot over medium heat; cook and stir onion, carrot, celery, red bell pepper, and red pepper flakes until onion is softened and translucent, 5 to 10 minutes. Break the bouillon cubes into onion mixture; add lentils and stir.
  • Pour enough water into the pot, so the water line is 1 inch above the lentil and onion mixture; bring to a boil, reduce heat to low, and simmer until lentils are fully cooked, about 40 minutes. Stir spaghetti sauce into the soup and simmer 5 minutes. Stir cilantro and black pepper into soup right before serving.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 48.4 g, Cholesterol 0.9 mg, Fat 9 g, Fiber 21 g, Protein 16.7 g, SaturatedFat 1.4 g, Sodium 388.8 mg, Sugar 9.4 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.

DECEPTION PASS CURRIED LENTIL SOUP



Deception Pass Curried Lentil Soup image

Several years ago, I tried this vegan soup at Deception Pass Grill and I had to have the recipe. Bursting with flavor, this spicy and vibrant soup is not only a pleasure to eat, but is also perfect for these cold winter nights ahead.

Provided by lw

Categories     Curry Soup

Time 1h5m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ tablespoons mild curry paste
1 small red onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 small red bell pepper, chopped
½ teaspoon red pepper flakes
2 cubes vegetable bouillon
½ pound lentils
3 cups water, more if needed
¾ cup spaghetti sauce
½ cup chopped fresh cilantro
1 pinch ground black pepper to taste

Steps:

  • Heat olive oil and curry paste in a large pot over medium heat; cook and stir onion, carrot, celery, red bell pepper, and red pepper flakes until onion is softened and translucent, 5 to 10 minutes. Break the bouillon cubes into onion mixture; add lentils and stir.
  • Pour enough water into the pot, so the water line is 1 inch above the lentil and onion mixture; bring to a boil, reduce heat to low, and simmer until lentils are fully cooked, about 40 minutes. Stir spaghetti sauce into the soup and simmer 5 minutes. Stir cilantro and black pepper into soup right before serving.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 48.4 g, Cholesterol 0.9 mg, Fat 9 g, Fiber 21 g, Protein 16.7 g, SaturatedFat 1.4 g, Sodium 388.8 mg, Sugar 9.4 g

DECEPTION PASS CURRIED LENTIL SOUP



Deception Pass Curried Lentil Soup image

Several years ago, I tried this vegan soup at Deception Pass Grill and I had to have the recipe. Bursting with flavor, this spicy and vibrant soup is not only a pleasure to eat, but is also perfect for these cold winter nights ahead.

Provided by lw

Categories     Curry Soup

Time 1h5m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ tablespoons mild curry paste
1 small red onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 small red bell pepper, chopped
½ teaspoon red pepper flakes
2 cubes vegetable bouillon
½ pound lentils
3 cups water, more if needed
¾ cup spaghetti sauce
½ cup chopped fresh cilantro
1 pinch ground black pepper to taste

Steps:

  • Heat olive oil and curry paste in a large pot over medium heat; cook and stir onion, carrot, celery, red bell pepper, and red pepper flakes until onion is softened and translucent, 5 to 10 minutes. Break the bouillon cubes into onion mixture; add lentils and stir.
  • Pour enough water into the pot, so the water line is 1 inch above the lentil and onion mixture; bring to a boil, reduce heat to low, and simmer until lentils are fully cooked, about 40 minutes. Stir spaghetti sauce into the soup and simmer 5 minutes. Stir cilantro and black pepper into soup right before serving.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 48.4 g, Cholesterol 0.9 mg, Fat 9 g, Fiber 21 g, Protein 16.7 g, SaturatedFat 1.4 g, Sodium 388.8 mg, Sugar 9.4 g

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.

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