Thick Indian Lentil Soup Recipes
INDIAN LENTIL SOUP
An Indian-inspired lentil soup that is flavorful and easy.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
- Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 30.8 g, Fat 3.6 g, Fiber 12.3 g, Protein 10.6 g, SaturatedFat 0.4 g, Sodium 968.5 mg, Sugar 6.7 g
THICK INDIAN LENTIL SOUP
Make and share this Thick Indian Lentil Soup recipe from Food.com.
Provided by Serah B.
Categories Lentil
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In medium soup pot, cook lentils in broth and 3 cups water until tender (usually around 35 minutes).
- Allow lentils to cool a little, puree them, and return them to the soup pot.
- Puree tomato, garlic and dates and add this mixture to the pureed lentils.
- Stir in spices and remaining 1 1/2 cups water, and simmer soup slowly for 20 minutes.
- Add evaporated skimmed milk, then heat and serve.
Nutrition Facts : Calories 518.8, Fat 3.6, SaturatedFat 0.7, Cholesterol 5.7, Sodium 734.8, Carbohydrate 87.3, Fiber 31.6, Sugar 20.5, Protein 35.6
INDIAN-SPICED LENTIL SOUP
This recipe is from Vegan Planet by Robin Robertson. I changed it slightly by added more lentils and sweet potatoes which makes it really thick, more like stew.
Provided by Poecile
Categories Yam/Sweet Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Cover and cook about 15 minute or until softened.
- Add the tomatoes and their juice.
- Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and water (or stock) and bring to a boil.
- Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
- Add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
- Serve hot.
Nutrition Facts : Calories 334.6, Fat 5.5, SaturatedFat 0.8, Sodium 182.9, Carbohydrate 54.5, Fiber 22.3, Sugar 6.5, Protein 18.1
PESARU PAPPU (THICK INDIAN LENTIL DISH)
This dish is made of lentils. It's the consistency of mashed potatoes but with an Indian twist. Serve with rice.
Provided by rphel685
Categories Stew
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine water, red lentils, yellow split peas, salt, garlic, ginger, and red chile peppers in a pressure cooker. Close cooker, bring to high pressure according to manufacturer's instructions, and cook until split peas are tender and dal is thick, 6 to 10 minutes.
- Remove cooker from heat and release pressure through natural release method according to manufacturer's instructions.
- Heat ghee in a skillet over medium heat. Add mustard seeds; cook until they pop, 30 seconds to 1 minutes. Add onion; cook and stir until golden, 8 to 10 minutes.
- Pour onion mixture over dal; stir to combine.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 20.5 g, Cholesterol 16.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 590.5 mg, Sugar 3.7 g
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