Curried Lentil And Couscous Soup Recipes

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.

Steps:

• Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
• Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
• Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
• Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Steps:

• In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
• Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
• Add chicken broth, tomatoes, and 2 cups of water. (later on add last 2 cups of water as needed). Simmer until lentils are al dente about 15-20 minutes.
• Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
• Take soup off the heat and add couscous. Let sit 5-10 mins then serve.

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.

Steps:

• Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
• To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
• Do Ahead
• Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Steps:

• Saute onion until golden.
• Add garlic and saute for about 30 seconds.
• Add all remaining ingredients except for the salt and green onion.
• Cook covered on medium heat for 35-40 minutes or until the soup thickens and lentils and vegetables are soft.
• Add salt when all is cooked and garnish with green onion.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
• Ladle soup into bowls. Top each serving with spoonful of yogurt.

Steps:

• Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
• Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
• Add the lentils, cover and simmer for 15 minutes.
• Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
• Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
• For Vegetarian use the vegetable broth.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Before serving, rewarm soup over low heat.)

Steps:

• In a large soup pot heat oil.
• Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened.
• Add curry powder and cayenne pepper: cook, stirring about 2 minutes.
• Stir rinsed and drained lentils into vegetable mixture.
• Add cinnamon stick, tomatoes and stock.
• Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft.
• Remove cinnamon stick. Add salt and pepper.
• Using immersion blender, puree some of the soup, leaving some of it chunky.
• Garnish each bowl with a dollop of yogurt and chopped parsley.

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
• Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.
• When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 4 cup water. Season with salt and additional curry powder, if desired.
• Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.
• Menu
• Curried Red Lentil and Spinach Soup (this page)
• Fresh pita bread
• Cranberry Slaw (page 37)
• or
• Red Cabbage, Carrot, and Apricot Salad (page 37)
• Baked or microwaved potatoes
• nutrition information
• Calories: 100
• Total Fat: 2g
• Protein: 5g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 43mg

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don't burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
• Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.
• While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
• Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.