Curried Red Lentil Soup Recipes

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.

Steps:

• Heat oil in a large saucepan. Add onion & garlic and saute until onion is soft, about 5-6 minutes. Add curry powder and stir fry 30 seconds to blend.
• Add stock, potatoes, lentils, carrots and bay leaf. Cover, and bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
• Remove and discard bay leaf. Season with salt to taste.

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:

• Start by putting the lentils in a sieve and rinsing them under cold water to remove some of the excess starch.
• Heat the oil in a pot and add in the onions. Turn the heat down to low and leave the onions to gently cook until soft and translucent, about 5-10 minutes.
• Stir in the tomato purée until all the onions have been coated and cook for about 2 minutes.
• Next, add in the red pepper and mix in with the onions.
• In the meantime, dissolve the two stock cubes in a litre of boiling water.
• Add the red lentils and the ham stock to the pot and stir. Leave the soup to simmer for 10-15 minutes.
• If you would like to purée the soup, do so now. I like to give it a few quick pulses with my stick blender to remove any large chunks of onion or pepper, but don´t purée it until completely smooth.
• Season the soup to taste with chilli flakes (if you like a little spice), salt and pepper.
• Serve hot, with some crusty bread and butter. The soup can also be easily reheated the next day or frozen.

Steps:

• Make soup:
• Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
• Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
• Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
• Make cilantro oil:
• Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
• Serve soup drizzled with cilantro oil.

Steps:

• Heat the oil in a soup pot. Add the onion and garlic and sauté over medium heat until golden, about 10 minutes. Add the water, followed by the lentils, sweet potatoes, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the lentils are mushy and the potatoes are done, about 20 to 25 minutes.
• Meanwhile, wash the greens, remove stems and midribs, then slice into narrow shreds. Stir into the soup along with the lemon juice. If the soup is too thick, adjust the consistency with a small amount of water.
• Continue to simmer gently until the greens are just done, about 5 minutes for spinach and 10 to 15 minutes for chard. Season with salt. Serve at once, or if time allows, let the soup stand off the heat for an hour or two. Heat through before serving.
• Nutrition Information
• Per serving:
• Calories: 290
• Total fat: 5g
• Protein: 13g
• Fiber: 10g
• Carbohydrate: 50g
• Cholesterol: 0mg
• Sodium: 94mg

Steps:

• Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
• Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.