LENTIL & CARDAMOM SOUP
Cheap and cheerful red lentils are jazzed up with coconut milk and plenty of spices in this quick and warming soup recipe
Provided by Jack Monroe
Categories Dinner, Lunch, Supper
Time 25m
Yield Serves 2-3
Number Of Ingredients 13
Steps:
- Put the onion, garlic, carrot and ginger into a saucepan, drizzle over the oil, and cook for a few mins to soften. Add the turmeric, cardamom and cumin. Stir well to combine, and cook gently for a few mins more, until the spices are aromatic.
- Add the lentils to the pan. Pour over the coconut milk, fill the can with water and add this too. Bring to the boil, then reduce to a simmer for 15 mins until the lentils are soft and swollen but retain a little bite. Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.
- Zest the lemon straight into the pan, then squeeze the juice over the soup and stir through with a pinch of salt, chilli and finely chopped herbs. Ladle into bowls and sprinkle over a little more lemon zest, if you like.
Nutrition Facts : Calories 363 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium
EASY SPINACH LENTIL SOUP
This lentil soup is easy and delicious. Though the recipe calls for carrots, potatoes, and spinach, add any other vegetables you love.
Provided by Maggie R.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Stir in carrot, onion, and olive oil cooking until tender, about 5 minutes.
- Cover bacon mixture with chicken broth, water, and salsa; mix in lentils, bay leaf, cumin, rosemary, salt, and pepper. Bring to a boil over high heat; reduce heat to low, cover, and simmer until lentils are tender, 40 to 50 minutes. Stir in spinach and potatoes; simmer until spinach is wilted and potatoes are cooked, 10 to 15 minutes longer.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 59.9 g, Cholesterol 11.8 mg, Fat 5.1 g, Fiber 26.4 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 1422.3 mg, Sugar 6.2 g
MOROCCAN LENTIL SOUP
Thick, delicious and nutritious, especially in the winter!
Provided by Grace and Mae
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
- Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
- Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
Nutrition Facts : Calories 328.8 calories, Carbohydrate 56.5 g, Fat 3.6 g, Fiber 18 g, Protein 18.3 g, SaturatedFat 0.5 g, Sodium 317 mg, Sugar 4.8 g
CARDAMOM PEA SOUP
Categories Soup/Stew Blender Ginger Onion Vegetable Quick & Easy Lunch Spring Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 6 1/2 cups
Number Of Ingredients 6
Steps:
- Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes. Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.
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RED LENTIL SOUP - CARDAMOM AND TEA
From cardamomandtea.com
- Heat a stockpot over medium heat for 2 minutes. Add the 2 tablespoons olive oil, onion, and carrot, and cook, stirring occasionally, until they have shrunk in size and softened significantly (about 8 to 10 minutes).
- Push the onions and carrots to the side of the pot and add to the center the 1 tablespoon olive oil, garlic, coriander, turmeric, cumin, and fenugreek. Stir the center for about 1 minute over medium heat, and then stir everything together.
- Add the lentils and stock to the pot and bring everything to a boil over high heat. Once it comes to a boil, taste the stock and add some salt if necessary.** Reduce heat to low, and simmer for 15 minutes, until the lentils are still whole, but very soft and slightly falling apart. If you prefer smooth lentil soup, you can purée it with an immersion blender.
- Stir in the lemon juice right before serving. Optionally, garnish with parsley or cilantro, and serve with lemon wedges and rice/bread on the side.
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Estimated Reading Time 40 secs
- Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper.
- Mix in tomatoes, spinach, and lentils, then pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder.
- Bring to a boil and reduce to low heat. Simmer for 25 minutes, stirring occasionally until lentils are tender.
CURRIED BROWN LENTIL SOUP (VEGAN, GLUTEN-FREE) - MY DAINTY ...
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Estimated Reading Time 4 mins
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LENTIL SOUP WITH CARDAMOM & CINNAMON - A FOODIE STAYS FIT
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Estimated Reading Time 2 mins
- Once the oil is hot, add the onion, carrot, celery and salt and sweat until the onions are translucent and the veggies have softened, about 6 to 7 minutes.
- Add the lentils, tomatoes, broth, coriander, cumin, cardamom, cinnamon, and ginger and stir to combine.
- Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and simmer until the lentils are tender, 35 to 45 minutes. Serve as is, or puree part of the soup for a creamier texture. (I pureed 2 cups in my food processor. You could also use a stick hand blender.)
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- One Pot Chicken with Caramelized Onions, Cardamom And Barberry Rice. Recipe via recipesfromapantry.com. This one-pot chicken recipe is perfect for dinner parties since it requires very little prep time and it is ready in an hour.
- Moroccan Cardamom Meatballs. Recipe via theviewfromgreatisland.com. If you are fond of oriental flavors, here is another beautiful recipe featuring cardamom!
- Carrot, Red Lentil and Cardamom Soup. Recipe via nickyclinch.com. Now that winter is approaching we need lots of warming food, the kind that leaves us feeling warm and comforted for hours afterwards.
- Yemenite Soup. Recipe via www.196flavors.com. This soup was made famous by Yemenite Jews who have made it an institution in Israel. Yemenite Jews used to serve this spicy soup on Friday night for Sabbath dinner.
- Maple-Roasted Cardamom Spiced Carrots and Apples. Recipe via vanillaandbean.com. These maple-roasted spiced carrots and apples can be served warm as a side dish or chilled alongside a cheese plate or salad.
- Yogurt, Pear, and Cardamom Cake. Recipe via mycommontable.com. This gorgeous Yogurt, Pear, and Cardamom Cake is simple, quick, and delicious! You will need yogurt (can be plain or fruit yogurt), eggs, oil, sugar, flour, and 2 pears.
- Gluten-free Plum Cake with Cardamom. Recipe via www.woodenspoonbaking.com. If you are looking for a gluten-free dessert that is just as satisfying as the regular cakes, this gluten-free plum cake won’t disappoint you!
- Fluffy Cardamom Buns. Recipe via berriesandspice.com. These mouthwatering Fluffy Cardamom Rolls might take a long time to prepare – especially if this is your first time making a yeast dough – but it worths all the effort.
- Gluten-free and vegan Chocolate Amaranth Pudding. Recipe via nirvanacakery.com. This is a very simple yet beautifully decadent, chocolate-rich pudding – Chocolate Amaranth Pudding with Cardamom Poached Pears.
- Cardamom Pistachio Energy Bars. Recipe via gourmandeinthekitchen.com. These Pistachio Cardamom energy bars are packed with fiber and protein, plus they come together in no time.
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Estimated Reading Time 6 mins
- If you do not have a stove-top safe slow cooker insert, simply start this recipe using a large non-stick skillet and transfer the ingredients to the slow cooker once you have completed step two. Using a 4-quart capacity (or larger) slow cooker, heat the butter in a stove-safe slow cooker insert over medium-low heat until melted and just beginning to sizzle. Add the onions along with the salt and pepper. Sauté for 4 minutes, stirring frequently, or until the onions begin to soften. Do not allow them to gain color. Add the carrots and continue cooking for 2 to 3 minutes more or until just beginning to soften.
- Add the garlic, ginger, and ground spices and sauté, stirring constantly, for an additional minute or until very fragrant.
- Add the lentils and chicken broth and stir to combine. Cook over low heat, according to your slow cooker manufacturer's directions, for 7 to 8 hours, stirring occasionally if possible, or until the soup has thickened considerably and the lentils are cooked through but still retain their shape. Just before serving, stir in the coconut milk and lemon juice. Season to taste with salt and pepper and serve immediately. Garnish with a drizzle of coconut milk or spoonful of yogurt and cilantro leaves as desired.
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