Fleuris Curry Lentil Soup Recipes

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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.

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

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

LENTIL CURRY SOUP



Lentil Curry Soup image

This spicy soup is both filling and delicious. It's a good way to sneak some veggies into your diet. Serve with pita bread or chips.

Provided by Emily

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, chopped
1 cup broccoli florets
4 stalks celery, chopped
1 baking potato
5 cups vegetable broth
1 ½ cups cooked white rice
1 ½ cups uncooked green lentils
2 teaspoons curry powder

Steps:

  • Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
  • Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

Nutrition Facts : Calories 200.5 calories, Carbohydrate 32.8 g, Fat 3.5 g, Fiber 10.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 249.9 mg, Sugar 3.2 g

CREAMED AND CURRIED LENTIL SOUP



Creamed and Curried Lentil Soup image

Provided by Florence Fabricant

Categories     soups and stews, appetizer

Time 1h10m

Yield 8 - 10 servings

Number Of Ingredients 11

2 tablespoons butter
1 cup chopped onion
2 medium-size tart apples, peeled, cored and chopped
2 cloves garlic, minced
2 tablespoons curry powder
2 cups lentils
8 cups chicken stock, preferably homemade
1 1/2 cups heavy cream
Salt and freshly ground black pepper
Juice of 1/2 lemon
1/4 cup sliced almonds, lightly toasted

Steps:

  • Melt butter in a large heavy saucepan, add onion and saute until golden. Add apples and continue to saute over medium heat until tender. Stir in garlic and saute a few minutes longer.
  • Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry.
  • Stir in the lentils, add the chicken stock, bring to a simmer and cook partly covered until the lentils are very tender, about 45 minutes.
  • Puree the mixture in a food processor or a blender.
  • Return the soup to the saucepan and add the cream. Bring to a simmer, season to taste with salt and pepper and add lemon juice. Serve sprinkled with toasted almonds.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 10 grams, Sodium 759 milligrams, Sugar 9 grams, TransFat 0 grams

CURRIED LENTIL SOUP



Curried Lentil Soup image

Categories     Soup/Stew     Herb     Vegetable     Sauté     Low/No Sugar     Curry     Lentil     Winter     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 9

2 tablespoons olive oil
1 large onion, chopped
1 8-ounce russet potato, peeled, chopped
1 large carrot, peeled, chopped
2 tablespoons curry powder
1/4 teaspoon cayenne pepper
3 14 1/2-ounce cans low-salt chicken broth
1 28-ounce can diced tomatoes in juice
2 cups lentils (about 12 ounces), rinsed, drained

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Before serving, rewarm soup over low heat.)

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