Indianspicedlentilsoup Recipes
INDIAN LENTIL SOUP (DAL SHORVA)
An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.
Provided by Andreacute Grisell
Categories Lentil
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the beans or lentils.
- Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
- Let simmer until the beans or lentils are very soft (ca 30 minutes).
- If using bay leaves, remove them now. Curry leaves can be left in the soup.
- Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
- Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
- Let simmer for another 5 minutes.
- Add salt, pepper and squeezed lemon to taste.
- Serve hot with pita or paratha bread.
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
INDIAN SPICED LENTIL SOUP
Yesterday I used the coconut oil to fry onions in for a lentil soup with a bit of an Indian twang. I love the very slight hint of coconut that this soup has, but if coconut isn't you thing or you can't find the oil, butter will work well too, and the spices are so strong that you won't miss the coconut.
Provided by St Margarets Kitchen
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil.
- Add the lentils and water and bring to a boil.
- Boil for 15 minutes.
- Add the pepper and cook for another 5 minutes.
- Blend the soup well. If needed add more water to the soup to thin it.
Nutrition Facts : Calories 148.5, Fat 2.8, SaturatedFat 2, Sodium 9, Carbohydrate 22.7, Fiber 10.3, Sugar 1.5, Protein 8.7
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
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