Low Fat Spicy Lentil Soup Vegetarian Too Recipes

Steps:

• In large saucepan, combine ALL of the above; bring to a boil THEN simmer covered for 10 minutes.
• Simmer uncovered for 15 minutes; until soup thickens and lentils will soft.
• ENJOY!
• NOTE: If want a stronger flavour, can sauté everything except coriander in 2 tbsp of stock before adding to other ingredients.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
• Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
• Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
• If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Steps:

• Heat oil in saucepan and ADD onion, cook for 5 minutes until soft.
• ADD Mustard, Cumin, Tumeric and Chilli Powder, cook for 30-40 seconds after adding last ingredient.
• ADD Stock, Water, Pumpkin and Lentils, cover and bring to a BOIL.
• Reduce heat and simmer, partly covered for about 15 minutes until lentils are tender.
• Remove from heat and MASH until smooth.
• STIR through coriander.
• ENJOY!

Steps:

• In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours., Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.