Madras Style Red Lentil Soup Recipes

MADRAS LENTILS

Steps:

• Melt butter in a large pot or Dutch oven or medium-high heat. Add onion, pepper, ginger and garlic; cook until vegetables are softened, 4-6 minutes, stirring occasionally.
• Stir in tomato paste, chili powder, garam masala, cumin, salt, paprika, and red pepper flakes; cook 1 minute.
• Stir in broth and lentils, increase heat to medium-high and bring mixture to a simmer. Reduce heat to medium-low, partially cover, and simmer until lentils are tender, stirring occasionally, about 40 minutes.
• Stir in beans, vinegar, and honey; season with salt and pepper to taste.
• Serve lentils over rice or with naan bread, top with cilantro and a drizzle of coconut milk or half-and-half, if using.
• Store lentils in an airtight container in the refrigerator for up to 5 days.

EASY GREEK RED LENTIL SOUP RECIPE

Steps:

• Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
• Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
• Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
• Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
• Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

LENTIL STEW WITH COCONUT AND MADRAS CURRY

Steps:

• Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
• Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

CURRY RED LENTIL SOUP

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.

MADRAS LENTILS

Steps:

• Saute onion and garlic in some canola oil.
• Add cumin, chili powder and cayenne, stir it in with the onions and garlic for a couple minutes.
• Added a can of crushed tomatoes (not drained). This is when you add the green chilies if you use them.
• Lowered the heat and let it cook down for a bit. About 5-10min.
• Added cooked lentils (cooked from dry) and red beans, no need to add water.
• Add the salt, lowered the heat and let it cook down until it thickened.
• Added just the smallest amount (mixed into each serving of a maybe half tsp) of plain fat free greek yogurt to give it a creamier texture.