SPICY RED LENTIL SOUP WITH CHEESE CHAPATIS
Give your lentils some kick with this spicy recipe, which costs well under a pound per serving
Provided by Good Food team
Categories Dinner, Main course, Soup
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Cook the onion and cumin seeds for 5 mins until the onion is softened and golden. Stir in the curry paste, lentils and stock, bring to the boil, then simmer for 30 mins until very tender. Leave the soup textured or, if you prefer, whizz to a smooth purée in a blender.
- Meanwhile, spread 2 chapatis with the mango chutney, sprinkle over the cheese and spring onions, then top with the remaining chapatis. Cook in a large non-stick frying pan, one sandwich at a time, for 3-4 mins on each side until golden brown and melting inside. Cut each sandwich into wedges.
- Stir the lemon juice into the soup, ladle into 4 bowls and serve with a couple of the cheesy chapati wedges on the side.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 4.14 milligram of sodium
BRYAN'S SPICY RED LENTIL SOUP
A spicy red lentil soup that is fast and easy.
Provided by FISHFISHER2002
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- 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, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
- Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 41 g, Fat 1.8 g, Fiber 15.2 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 267.9 mg, Sugar 8 g
SPICY LENTIL SOUP
This is a filling, hearty soup that is very easy to make!
Provided by Darcie Paule
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.7 g, Cholesterol 0.7 mg, Fat 3.5 g, Fiber 15.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 711.3 mg, Sugar 3.2 g
COMFORT RED LENTIL SOUP WITH WARM SPICES
A flavorful, soul - warming soup with warm spices that you can prepare in just half an hour.
Provided by Marilena Leavitt
Categories Soup
Time 30m
Yield serves 5-6
Number Of Ingredients 18
Steps:
- Pick over the lentils, place them in a colander and rinse several times, until the water runs clear.
- Place a medium pot over medium heat. Add the 2 tablespoons of olive oil and, once hot, add the onion and sauté for about four minutes until softened. Next, season with the salt and add the minced garlic. Cook for a minute more and then add the spices. Stirring frequently cook for two minutes more, or, until the onions and garlic are well caramelized and the spices become fragrant.
- To the pot add the tomato paste and cook briefly until the paste caramelizes as well (the tomato paste will help thicken the soup). Stir in the broth (chicken or vegetable) and the water. Next, add the rinsed lentils. Bring the pot to a simmer and cook for 15-20 minutes, or, until the lentils are completely soft and broken down. (Red lentils cook faster than other varieties)
- Remove from the heat and stir in the lemon juice and zest. Taste and adjust the seasoning--add more salt or spices if necessary (I usually do).
- When ready to serve, heat 2 TBSP. of olive oil in a small skillet and stir in the paprika. Remove from the heat.
- Ladle the soup into four warm bowls, drizzle each portion with the seasoned olive oil, sprinkle with the fresh cilantro, and serve.
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