Spiced Red Lentil Soup Recipes

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
• Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
• Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
• Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
• Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

Steps:

• Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it.
• Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender.
• Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.

Steps:

• Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
• Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

Steps:

• Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally.
• Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish.

Steps:

• In a large, heavy-bottom pot, heat oil over medium-high heat. Add onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from bottom of pot with a wooden spoon, until onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add tomatoes. Cook about 5 minutes.
• Stir lentils, chicken stock, the water, and bay leaf into pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until lentils are tender, about 30 minutes. Add salt; season with pepper. Remove from heat. Let stand about 10 minutes.
• Meanwhile, make fried ginger: In a medium saute pan, heat oil over medium heat. Add ginger in a single layer; cook, stirring constantly, until strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.
• Remove bay leaf from pot, and discard. Using an immersion or regular blender (working in batches so as not to fill jar more than halfway), puree soup until completely smooth. Return soup to low heat until warmed through. Divide soup among six serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.

Steps:

• Make the soup:
• In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve. In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the garlic and the gingerroot, and cook the mixture, stirring, for 1 minutes. Add the cumin and the ground coriander seeds and cook the mixture over moderately low heat, stirring, for 1 minute. Add the lentils, the broth, 1 1/2 cups water, and the tomatoes and simmer the mixture, covered, for 15 to 20 minutes, or until the lentils are tender. In a blender or food processor purée the mixture in batches, transferring it to a bowl as it is puréed, return the soup to the pan, cleaned, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup and thin it, if necessary, with water.
• Make the spiced oil:
• In a small skillet or saucepan heat the oil over moderately high heat until it is hot but not smoking, add the chili, the cuminseed, and the turmeric, and fry the spices, stirring, for 10 to 15 seconds, or until the sizzling begins to subside. Remove the skillet from the heat.
• Heat the soup over moderate heat, stirring, until it is hot and ladle it into bowls. Drizzle the spiced oil with a spoon over the soup, garnish each serving with a coriander sprig, and serve the soup with the pappadams.
• Make the pappadams:
• In a skillet at least 2 inches wider than a pappadam heat 1/2 inch of the oil to 375°F. on a deep-fat thermometer and in it fry the pappadams, 1 at a time, turning them, for 10 to 15 seconds, or until they have expanded and turned pale golden. Transfer the pappadams as they are fried to paper towels to drain. The pappadams may be fried 1 day in advance and kept, covered loosely, at room temperature.