Spiced Tomato And Red Lentil Soup Recipes

SPICY TOMATO AND LENTIL SOUP

Steps:

• Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
• When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

SOUP - SPICED RED LENTIL, TOMATO, AND KALE SOUP RECIPE - (4.4/5)

Steps:

• In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy. Stir in kale or spinach and season to taste adding more spices if you wish.

SPICY LENTIL SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
• Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
• Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

SPICED TOMATO AND RED LENTIL SOUP

Steps:

• Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
• Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
• Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.

MOROCCAN SPICED RED LENTIL SOUP

Steps:

• Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
• Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

SPICED TOMATO AND LENTIL SOUP

Steps:

• Place the first eight ingredients (onion through water) in a large saucepan.
• Bring to a simmer, cover and cook for 30 minutes or until the lentils are completely soft.
• Let the soup cool slightly.
• Liquidise in batches in a blender or food processor.
• Season to taste with the black pepper.
• Serve with the coriander scattered on top and a dollop of plain yogurt, if using.

LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP

Steps:

• Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
• Add oil.
• Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
• Stir in the lentils.
• Stir in the tomatoes and peppers.
• Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
• Use a stick blender or liquidize in batches.
• Serve with coriander or parsley as garnish.