Green Lentil Curry Soup Recipes
THAI GREEN CURRY LENTIL SOUP
This simple, hearty, and vegan soup comes together in about 30 minutes. Perfect for a weeknight winter dinner!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent and beginning to brown, 7 - 8 minutes. Add the garlic and cook, stirring, for another minute.
- Add the vegetable broth, lentils, curry paste, ginger, coriander, and salt. Increase heat to medium-high and cook, stirring, until the soup comes to a boil. Reduce heat to medium-low and cover. Simmer for 25 - 30 minutes, until lentils are tender.
- Add coconut milk and return to a simmer, stirring frequently. Stir in cilantro. Serve.
CURRIED LENTIL SOUP
We made this filling soup from recent (December 2010?) issue of Bon Appetit. The soup calls for French green lentils, which are small, dark green, and speckled with black. We found them at a specialty foods store. It is suggested that you begin with 2 Tb of your favorite curry powder (we used Madras) and then add more according to your taste. We liked the idea of adding pureed chickpeas to the soup, which makes it different from other lentil soups we've seen. It thickens the soup without adding the calories you might get from a flour roux or heavy cream. The recipe says it makes 6 servings, but DH and I were very hungry today at lunch and ate the entirety, so I am listing it as 4.
Provided by Dr. Jenny
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 Tb 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 Tb 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 Tb 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.
- Note: 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.
Nutrition Facts : Calories 474, Fat 18.2, SaturatedFat 5.3, Cholesterol 15.3, Sodium 394.3, Carbohydrate 61.5, Fiber 21.9, Sugar 3.6, Protein 19
LENTIL CURRY SOUP
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
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
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