Curried Red Lentil Chickpea And Kale Soup Recipes

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RED LENTIL, CHICKPEA & CHILLI SOUP

Come home to a warming bowlful of this filling, low-fat soup

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Soup

Time 35m

Number Of Ingredients 10



Red lentil, chickpea & chilli soup image

Steps:

  • Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  • Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
  • Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  • Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
  • Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium

2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes, whole or chopped
200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers)
small bunch coriander, roughly chopped (save a few leaves, to serve)
4 tbsp 0% Greek yogurt, to serve

CURRIED RED LENTIL, CHICKPEA AND KALE SOUP

Make and share this Curried Red Lentil, Chickpea and Kale Soup recipe from Food.com.

Provided by dianne15

Categories     Lentil

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 17



Curried Red Lentil, Chickpea and Kale Soup image

Steps:

  • Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
  • Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
  • Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
  • Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
  • Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
  • Cover and simmer for 10 minutes.
  • Add garnish of coconut and peanuts when served in bowls.

Nutrition Facts : Calories 573.3, Fat 19.1, SaturatedFat 14.1, Sodium 109.7, Carbohydrate 87.7, Fiber 12.2, Sugar 44.3, Protein 17.4

1 large yellow onion, diced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 cup red lentil
1 cup dried garbanzo beans
4 cups vegetable broth
1 (15 ounce) can coconut milk
2 cups kale, washed, trimmed and finely chopped
2 teaspoons curry powder
1 teaspoon mustard
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon fresh ginger, minced
1 pinch salt
1/4 cup coconut, shredded
2 tablespoons unsalted peanuts, finely chopped

CURRIED CHICKPEAS WITH CILANTRO

I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.

Provided by MissLinguist

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13



Curried Chickpeas With Cilantro image

Steps:

  • If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
  • In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
  • When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
  • Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
  • Serve over brown rice.

2 tablespoons olive oil (may substitute coconut oil, or any vegetable oil)
1 medium onion, chopped
1 garlic clove, chopped
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 1/2 teaspoons brown mustard seeds
1/2 cup fresh cilantro, chopped
4 tablespoons water
4 cups chickpeas, cooked (2-15.5 oz. cans)

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