INDIAN SWEET POTATO AND LENTIL SOUP
Lentils, sweet potatoes, onions, and spinach are a few simple vegan ingredients are cooked with aromatic and flavorful Indian spices to quickly create an utterly delicious and hearty meal. Thanks to our family friend Wendy for this keeper!
Provided by Queen Bee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
- Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
- Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 63.7 g, Fat 4.9 g, Fiber 20.9 g, Protein 16.9 g, SaturatedFat 0.7 g, Sodium 553.5 mg, Sugar 10.5 g
INDIAN-STYLE RED LENTIL SOUP
Make and share this Indian-Style Red Lentil Soup recipe from Food.com.
Provided by Boomette
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, soften the onion, garlic and carrot in the butter.
- Add the curry powder and cook for 1 minute.
- Add the ginger, broth, coconut milk and tomato paste.
- Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
- Serve with pan-fried flatbread.
INDIAN LENTIL SOUP
An Indian-inspired lentil soup that is flavorful and easy.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
- Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 30.8 g, Fat 3.6 g, Fiber 12.3 g, Protein 10.6 g, SaturatedFat 0.4 g, Sodium 968.5 mg, Sugar 6.7 g
W. SONOMA INDIAN RED LENTIL SOUP
This recipe is from the Williams Sonoma "Soup for Supper" cookbook. I think it is exceptionally good. While lentil soup is usually comfort food, this variation makes it a bit exotic, too. The fragrant Indian spices lighten and brighten the simple, homey flavor of the soup. Red lentils have a tendency to break down into a coarse puree as they cook, so if you prefer some texture, omit the blender or food processor step.
Provided by The Mad Slovak
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pick over the red lentils and discard any misshapen lentils or stones.
- Rinse lentils and drain.
- In a saucepan over medium heat, melt the butter.
- Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
- Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
- Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
- Add the lentils and then gradually add the water or stock, stirring constantly.
- Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).
- Remove from the heat and let cool slightly.
- Working in batches, puree the soup in a blender or food processor.
- Return the soup to a clean saucepan and place over medium heat.
- Stir in the tomatoes and lemon juice and cook until heated through.
- Season with salt and black pepper.
Nutrition Facts : Calories 255.7, Fat 7.5, SaturatedFat 3.9, Cholesterol 15.3, Sodium 154.1, Carbohydrate 37.3, Fiber 7.5, Sugar 3.7, Protein 13.3
RED LENTIL SOUP WITH GARAM MASALA
Steps:
- In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
- In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
- Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.
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INDIAN STYLE RED LENTIL SOUP (BOMBAY DAL SOUP)
From cookshideout.com
5/5 (3)Category Side Dish, Soups StewsCuisine IndianTotal Time 25 mins
- Heat the oil in a pressure cooker. Add onions and garlic and cook till the onions turn translucent.
- Next add the tomatoes, chili powder, ground cumin, ground coriander, salt and pepper. Cook till the tomatoes are mushy.
- Add lentils and 21/2~3cups of water. Close the lid and cook for 2~3 whistles. Let the pressure come down naturally.
- Open the lid and whisk the lentils until smooth. If the soup looks too thick, add some water and simmer until heated through.
MASOOR DAL (INDIAN RED LENTILS) - THE DARING GOURMET
From daringgourmet.com
5/5 (21)Category Main Dish, Side Dish, SoupCuisine IndianTotal Time 30 mins
- For the Chaunk: Heat the oil in a small skillet over high heat and add the mustard and cumin seeds. Fry until the mustard seeds begin to pop, about 10 seconds. Reduce the heat to medium-high and add the chilies, garlic and ginger. Fry for another 20 seconds. Add the onion and fry until soft and a light caramelized brown, about 5-7 minutes. Add the turmeric, chili powder, asaefoetida, coriander, turmeric, chili powder, cinnamon and cloves and stir to combine.
- Combine the Dal and Chaunk: Scrape the contents of the skillet into the stock pot. Stir to combine and bring it to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the lentils are done the soup is a thick consistency, stirring occasionally.
- Before serving, add the lime juice, a little at a time, according to taste. Add more salt as needed. Serve sprinkled with fresh chopped cilantro.
RECIPE: INDIAN-STYLE RED LENTIL SOUP | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6Calories 240 per servingTotal Time 45 mins
- Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes.
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