CURRIED LENTIL-VEGETABLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
- Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
- Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
- Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.
SUN OVEN CURRIED LENTIL SOUP
Number Of Ingredients 10
Steps:
- Set Global Sun Oven out to preheat. Pour 1 tablespoon oil in a dark, light-weight and heat in GSO. Chop the onion and carrots while the oil is heating. Add onion and carrots to the pot in the GSO, stir to coat; cook vegetables until the onion is translucent, about 5 minutes. Stir half of the minced garlic and cook another 5 minutes or until the vegetables begin to soften. Stir in curry powder and cook for about 1 minute. Add lentils and water, put the lid on the pot and cook until the lentils are tender, about 50 minutes. While the lentils are cooking, pass the chickpeas through a food mill and mix with lemon juice, remaining tablespoon olive oil, and remaining garlic. (This step can also been done in a food processor.) Stir chickpea mixture and butter into soup, adding additional water if needed, cover and cook until heated through, about 10 minutes.
Nutrition Facts : Nutritional Facts Serves
CURRIED LENTIL SOUP
Make and share this Curried Lentil Soup recipe from Food.com.
Provided by Aroostook
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic until soft.
- Stir in curry powder and mx well.
- Add all the rest of the ingredients except the parsley.
- And simmer covered until cooked through (about 45 minutes).
- Stir in parsley and simmer 5 more minutes.
SUN OVEN CURRIED CHICKEN AND SWEET POTATO SOUP
Number Of Ingredients 9
Steps:
- Remove leveling tray from the Global Sun Oven and place a trivet or rack on the floor of the cooking chamber. Set Sun Oven out to preheat. Blend the broth, coconut milk, and curry powder in a large pot. Add the chicken and the sweet potatoes. Cover and cook in Sun Oven until the potatoes are soft, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Transfer the chicken to a cutting board. When cool enough to handle, shred the meat. (If not serving immediately refrigerate the soup and the chicken in separate containers until ready to serve, up to one day in advance. Gently reheat the soup over medium-low heat before continuing.) Using an immersion blender partially puree the potatoes in the soup. Keep the soup warm over medium-low heat. Stir in the green parts of the green onions, peas, shredded chicken, and salt to taste. Bring to a simmer and cook until the peas are tender, about 1 minute. Stir in the lime juice and serve.
Nutrition Facts : Nutritional Facts Serves
CURRIED LENTIL SOUP
An easy to make, no fuss soup. Chunky and full of goodness, I find this is a hearty after school snack, or add a crusty bread roll straight from the oven, and its a great starter.My daughter sent me this version, so I am assumng she has finetuned another she may have seen elsewhere.
Provided by cellejay
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- heat oil.
- brown onions,
- add curry and garlic.
- now add other vegs, and lightly fry till all softened.
- tip tomatoes in, (being careful not to splash all over yourself).
- now, the lentils.
- next, the water.
- simmer for about an hour,.
- stirring now and then so the vegs dont stick to the base.
Nutrition Facts : Calories 131.5, Fat 3.2, SaturatedFat 0.5, Sodium 194.4, Carbohydrate 22.8, Fiber 7, Sugar 3.3, Protein 6.4
CURRIED LENTIL SOUP
Curry gives a different taste sensation to this chili-like soup. It's delicious with a dollop of sour cream. My family welcomes it with open arms-and watering mouths. -Christina Till, South Haven, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
CURRY RED LENTIL SOUP
Clean, delicious, comforting red lentil soup! You can prep dry ingredients and spices, and add whatever veggies you have on hand...I made it with cauliflower, carrots, and kale!
Provided by Hedz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 55m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 54.7 g, Fat 12.9 g, Fiber 22.1 g, Protein 20.5 g, SaturatedFat 5.8 g, Sodium 136.9 mg, Sugar 6.6 g
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