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
SPICED RED LENTIL SOUP WITH CRISPY FRIED GINGER
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- In a large, heavy-bottom pot, heat oil over medium-high heat. Add onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from bottom of pot with a wooden spoon, until onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add tomatoes. Cook about 5 minutes.
- Stir lentils, chicken stock, the water, and bay leaf into pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until lentils are tender, about 30 minutes. Add salt; season with pepper. Remove from heat. Let stand about 10 minutes.
- Meanwhile, make fried ginger: In a medium saute pan, heat oil over medium heat. Add ginger in a single layer; cook, stirring constantly, until strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.
- Remove bay leaf from pot, and discard. Using an immersion or regular blender (working in batches so as not to fill jar more than halfway), puree soup until completely smooth. Return soup to low heat until warmed through. Divide soup among six serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.
Nutrition Facts : Calories 312 g, Cholesterol 2 g, Fat 6 g, Fiber 8 g, Protein 18 g, Sodium 665 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
SPICY RED LENTIL SOUP
i just kinda threw in what i had and thought would taste good together. i recently tried making saag and learned i really like the ginger/garlic combo. i'm a little of this, a little of that kind of gal so i've guesstimated some of the amounts. i used significantly more paprika and cayenne and almost burned my face off it was so spicy so i way toned those down. obviously adjust according to how spicy you like things.
Provided by jenessa
Categories Lentil
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- saute garlic and ginger in olive oil for about 5 minutes
- add all the other ingredients, hand crushing the tomatoes and using the juice as well.
- i also make sure to hand crush my dried herbs De province for better flavor.
- cook until lentils are tender.
Nutrition Facts : Calories 230.4, Fat 3, SaturatedFat 0.5, Sodium 17.2, Carbohydrate 40.1, Fiber 9, Sugar 6, Protein 14.6
WW TOMATO AND RED LENTIL SOUP
This is the easiest soup in the world to make. I changed around a few recipes to make this as simple as possible. ONLY 2 WW points for the entire recipe!!!
Provided by BouncyChef
Categories Low Cholesterol
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spray a saucepan with the Fat Free spray and saute the onions over low heat for 10 minutes.
- Add the tomatoes, yellow pepper, lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours, stirring every 20 minutes or so.
Nutrition Facts : Calories 190.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.6, Sodium 367.6, Carbohydrate 28.3, Fiber 3.4, Sugar 7.2, Protein 12.1
RED LENTIL SOUP WITH LEMON
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.
Provided by Melissa Clark
Categories dinner, weeknight, soups and stews, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
- Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 7 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 4 grams
SPICY SIZZLE RED LENTIL SOUP
From Eating Well Magazine (1995), this Turkish soup features a delicious, healthful combination of lentils and whole-grain bulgur. A drizzle of sizzling spiced olive oil gives the soup a final flourish.
Provided by kitty.rock
Categories Lentil
Time 45m
Yield 8 -1 cup servings, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute.
- Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf.
- Ladle about 4 cups of the soup into a food processor (or blender) and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.
- Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.
- TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.
- MAKE AHEAD TIP - Prepare through Step 3. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
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- In a medium nonstick pot heat oil; add cumin, coriander, red pepper and cinnamon, stir until fragrant, 30 seconds. Add bell pepper and carrots. Cook until just tender, 5 minutes.
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