Jorges Indian Spiced Tomato Lentil Soup Recipes

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JORGE'S INDIAN-SPICED TOMATO LENTIL SOUP



Jorge's Indian-Spiced Tomato Lentil Soup image

This plus grilled cheese sandwiches equals love!

Provided by ChefJorge

Categories     Lentil Soup

Time 35m

Yield 5

Number Of Ingredients 12

4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground coriander
½ teaspoon ground cinnamon
⅛ teaspoon ground turmeric
⅛ teaspoon garam masala
⅛ teaspoon cayenne pepper
1 cup red lentils
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon fresh lemon juice
1 tablespoon crumbled feta cheese

Steps:

  • Bring 1/2 cup broth to a boil in a pot; reduce heat and simmer. Add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. Stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture; simmer for 1 minute.
  • Stir lentils into spiced onion mixture; cook, stirring constantly, for 30 seconds. Add remaining 3 1/2 cups broth and tomatoes; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. Stir lemon juice into soup and garnish with feta cheese.

Nutrition Facts : Calories 179 calories, Carbohydrate 32.5 g, Cholesterol 1.7 mg, Fat 1 g, Fiber 13.1 g, Protein 11.1 g, SaturatedFat 0.4 g, Sodium 193.5 mg, Sugar 4.2 g

JORGE'S INDIAN-SPICED TOMATO LENTIL SOUP



Jorge's Indian-Spiced Tomato Lentil Soup image

This plus grilled cheese sandwiches equals love!

Provided by ChefJorge

Categories     Lentil Soup

Time 35m

Yield 5

Number Of Ingredients 12

4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground coriander
½ teaspoon ground cinnamon
⅛ teaspoon ground turmeric
⅛ teaspoon garam masala
⅛ teaspoon cayenne pepper
1 cup red lentils
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon fresh lemon juice
1 tablespoon crumbled feta cheese

Steps:

  • Bring 1/2 cup broth to a boil in a pot; reduce heat and simmer. Add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. Stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture; simmer for 1 minute.
  • Stir lentils into spiced onion mixture; cook, stirring constantly, for 30 seconds. Add remaining 3 1/2 cups broth and tomatoes; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. Stir lemon juice into soup and garnish with feta cheese.

Nutrition Facts : Calories 179 calories, Carbohydrate 32.5 g, Cholesterol 1.7 mg, Fat 1 g, Fiber 13.1 g, Protein 11.1 g, SaturatedFat 0.4 g, Sodium 193.5 mg, Sugar 4.2 g

INDIAN LENTIL SOUP (DAL SHORVA)



Indian Lentil Soup (Dal Shorva) image

An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.

Provided by Andreacute Grisell

Categories     Lentil

Time 36m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups red lentils or 1 1/2 cups yellow lentils
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon cardamom
2 -3 curry leaves or 2 -3 bay leaves
6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
3 tablespoons vegetable oil or 3 tablespoons ghee
2 teaspoons mustard seeds
2 garlic cloves, finely chopped
salt and pepper
1/2-1 lemon

Steps:

  • Rinse the beans or lentils.
  • Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
  • Let simmer until the beans or lentils are very soft (ca 30 minutes).
  • If using bay leaves, remove them now. Curry leaves can be left in the soup.
  • Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
  • Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
  • Let simmer for another 5 minutes.
  • Add salt, pepper and squeezed lemon to taste.
  • Serve hot with pita or paratha bread.

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