Spicy Lentil Soup With A Jamaican Twist Recipes

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.

SPICY LENTIL SOUP

Steps:

• Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
• Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.

SPICY LENTIL SOUP

Steps:

• Wash and pick over lentils. Cover with water and leave to soak for 15 minutes.
• While lentils are soaking, prepare other ingredients for use.
• When everything is ready, drain lentils and set aside.
• Heat oil in a heavy saucepan. Sauté onion, garlic and ginger until onion is translucent.
• Stir in turmeric, cumin and chili powder, and sauté for about 1 minute.
• Add lentils, zucchini, carrot, vegetable stock, salt and pepper (if needed). Bring to a boil, then reduce heat and simmer for 20-30 minutes (until vegetables are almost tender). Spoon off scum as needed.
• Add linguine pieces and simmer another 10-15 minutes (until pasta is al dente). I used only 1 ounce of linguine, but you could use more to add body to the soup.
• To serve, ladle into bowls and garnish with cilantro and a dollop of cream, sour cream or Neufchatel cheese.

SPICY LENTIL SOUP

Steps:

• Place potatoes, onion, carrots and celery in a 6-qt. slow cooker. In a small skillet, heat oil over medium heat. Add seasonings; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer. Transfer to slow cooker., Stir in broth, tomato sauce and lentils. Cook, covered, on low 9-11 hours or until lentils are tender. Stir in lemon juice.

JAMAICAN LENTIL STEW WITH COCONUT

Steps:

• Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
• Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
• Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
• Add the spices and saute for a minute more.
• Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
• Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
• Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
• NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.

SPICED CARROT & LENTIL SOUP

Steps:

• Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
• Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
• Simmer for 15 mins until the lentils have swollen and softened.
• Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
• Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

SPICY VEGGIE & LENTIL SOUP

Steps:

• In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours., Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.

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.