Spicysmokysoulfullentilsoup Recipes

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SPICY LENTIL SOUP



Spicy Lentil Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 cups red lentils, picked over and rinsed
1 serrano chile pepper, chopped (remove seeds for less heat)
1 large tomato, roughly chopped
1 1 1/2-inch piece ginger, peeled and grated
3 cloves garlic, finely chopped
1/4 teaspoon ground turmeric
Kosher salt
1/4 cup roughly chopped fresh cilantro, plus more for topping
1/4 cup Greek yogurt
Naan or other flatbread, for serving

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.

CHINESE SPICY HOT AND SOUR SOUP



Chinese Spicy Hot And Sour Soup image

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 6

Number Of Ingredients 17

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
⅓ cup diced bamboo shoots
⅓ cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Steps:

  • Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
  • Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
  • Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
  • Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g

SIGNATURE SOULFUL SOUP



Signature Soulful Soup image

Everyone who celebrates Kwanzaa knows that there's no such thing as a standard holiday menu: Since the celebration of African American culture was established 55 years ago, Black families and communities around the country have developed all sorts of unique traditions and dishes. For Washington, DC, chef and Cutthroat Kitchen winner Huda Mu'min, the holiday meal often involves shrimp and grits and a salmon dish, but whatever she plans, this hearty soup is a must-have. It's a family favorite that's full of ingredients with roots in Black culture, including collard greens and black-eyed peas. "This dish is the essence of what Kwanzaa stands for," Huda says. "It's like a hug in a bowl!"

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 pound spicy Italian turkey sausage, casings removed
3 3/4 cups canned low-sodium black-eyed peas (from two 15-ounce cans)
2 cups roughly chopped collard greens
2 cups diced roasted tomatoes (from one 15 1/2-ounce can)
1 cup diced Vidalia onion
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1 tablespoon Just Savor Cajun Kick seasoning
1 teaspoon ground cumin
6 cups low-sodium chicken broth
Kosher salt and freshly ground pepper

Steps:

  • Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, 2 to 3 minutes. Add the black-eyed peas, collards, tomatoes, onion, bell peppers, Cajun seasoning and cumin and stir. Cook, stirring, until the collards begin to wilt, about 4 minutes.
  • Increase the heat to medium high, then add the chicken broth and stir. Cover and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes. Season with salt and pepper to taste.

GRANNY'S SPICY SOUP



Granny's Spicy Soup image

My mother makes the best soups around and has become known to others as "The Soup Lady". When my kids ask me to make Granny's soup, I'm happy to oblige.

Provided by Taste of Home

Categories     Lunch

Time 3h25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 10

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
8 cups water
4 to 5 celery ribs with leaves, diced
2 medium carrots, diced
1 large onion, diced
1 to 1-1/2 teaspoons pickling spices
1-1/2 teaspoons salt, optional
4 chicken bouillon cubes
1/4 teaspoon pepper
1 cup uncooked noodles

Steps:

  • Place chicken and water in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours or until chicken falls off bone. , Strain broth; return to kettle. Allow chicken to cool; debone and cut into chunks. Skim fat from broth. Return chicken to broth along with celery, carrots and onion. , Place pickling spices in a tea ball or cheesecloth bag; add to soup. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove spices; add salt if desired, bouillon, pepper and noodles. Cook for 10-15 minutes or until noodles are tender.

Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 74mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

SPICY-SMOKY-SOULFUL LENTIL SOUP



Spicy-Smoky-Soulful Lentil Soup image

This soup was created on a windy, stormy fall evening, when all I wanted to do was come home from work and make something satisfying yet quick and easy. It's "soulful" because you don't have to hurt a soul to prepare it; it's quite vegetarian-friendly. Of course, the ingredients can be modified to accommodate carnivores - use real bacon instead of bacon bits, or beef broth instead of vegetable broth. For less sodium, you can prepare your own broth, or use just water. The spiciness can also be adjusted to individual tastes, but I like it just like this. Don't be afraid of the amount of Tabasco sauce here; you're using Tabasco's new chipotle variety - kind of like a spicy steak sauce that can be used as a condiment. I like to serve this with saltine crackers, or garlic bread (with or without ooey, gooey cheese!). One other note: don't add salt to beans while they're cooking. It can interfere with the cooking process and make them take longer to finish. Always add salt to beans after they're tender.

Provided by EdsGirlAngie

Categories     Lentil

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

olive oil, for sauteing (about 2 tbsp.)
2 small onions, chopped
3 garlic cloves, minced
2 stalks celery, chopped
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon dried parsley
1/4-1/2 teaspoon pepper (or to taste)
6 teaspoons bacon bits
1 1/2 cups dried lentils
1 (1 ounce) can vegetable broth
3 -4 cups water (or more broth)
4 teaspoons TABASCO® brand Chipotle Pepper Sauce (or to taste)
1 teaspoon salt
1/2 teaspoon liquid smoke (or to taste)

Steps:

  • In large pot, sauté onion, garlic and celery in olive oil.
  • When transparent (not browned) add oregano, cumin, parsley and bacon bits.
  • Sauté a bit longer, then add vegetable broth and lentils.
  • Stir, then add 2 cups of water (or more broth).
  • Bring to boil, then cover and simmer on low heat for 20 to 25 minutes.
  • Uncover, add 1 to 2 more cups of water (use your judgment) and add the chipotle Tabasco, salt and Liquid Smoke.
  • Cook uncovered over low heat for approximately another 20 to 30 minutes.

Nutrition Facts : Calories 278.9, Fat 1, SaturatedFat 0.1, Sodium 637.7, Carbohydrate 48.7, Fiber 23.1, Sugar 3.4, Protein 19.4

SMOKY LENTIL SOUP



Smoky Lentil Soup image

This is another version of lentil soup that we really like. The recipe comes from cookbook author, Bonnie Stern.

Provided by Sweet PQ

Categories     Low Cholesterol

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 slices bacon
1 onion, chopped
2 garlic cloves, minced
1 teaspoon cumin (I use less)
1 pinch hot red chili pepper flakes (I use a pinch of chipotle powder)
1 1/2 cups red lentils, rinsed & picked over
6 cups chicken stock
salt & pepper
2 tablespoons fresh parsley, chopped

Steps:

  • In a soup pot, cook the bacon crisp. Remove, crumble & set aside for garnish.
  • Add the onions & garlic, cooking until slightly soft and fragrant (3-5 minutes). Add the cumin & chili flakes, cooking for 30 seconds. Stir in the lentils. Add stock & bring to boil. Lower heat and simmer until lentils soften and soup starts to thicken (25-30 minutes).
  • Add salt & pepper. You may need to add a bit of extra stock or water, at this point, to thin out the soup if it's needed.
  • Serve garnished with fresh parsley & crumbled bacon if desired.

SPICY SMOKEY POTION RECIPE BY TASTY



Spicy Smokey Potion Recipe by Tasty image

This content is intended solely for users of legal drinking age. Drink responsibly.

Provided by Katie Aubin

Categories     Drinks

Yield 1 serving

Number Of Ingredients 11

½ cup sugar
½ cup water
2 large fresh sage leaves
1 cup ice
6 tablespoons pomegranate juice, or tart cherry juice
4 tablespoons mezcal
2 tablespoons simple syrup
1 tablespoon lime juice
dry ice
2 fresh sage leaves
1 cinnamon stick

Steps:

  • Make the sage simple syrup: In a small saucepan over medium heat, combine the sugar, water, and sage leaves. Bring to a simmer and cook, stirring frequently, for 3-5 minutes, until the sugar is dissolved. Remove the pot from the heat and let cool for about 10 minutes.
  • Add the ice to a cocktail shaker. Pour in the pomegranate juice, mezcal, simple syrup, and lime juice. Shake well.
  • Add the dry ice to a lowball glass and pour the cocktail over the top.
  • Garnish with a cinnamon stick and fresh sage leaf.
  • Enjoy!

Nutrition Facts : Calories 543 calories, Carbohydrate 104 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 100 grams

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