Spicy Lentil And Tomato Soup Recipes

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:

• Wash the lentils thoroughly, being sure to remove any small stones or dirt. Place them, along with the water, in the slow cooker insert.
• In an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, and peppercorns to a coarse powder.
• In a bowl, combine the ground spices, turmeric, tamarind concentrate, tomatoes, and garlic; add to the lentils.
• Cook, covered, on low for 5 to 6 hours, or until the lentils are quite tender and the flavors have melded.
• Add the corn and salt to taste just before serving so that the corn retains its fresh flavor and texture.
• To make the tempering oil, heat the ghee in a frying pan, then add the mustard seeds and broken chile and sauté until the seeds begin to pop. Quickly remove from the heat and drizzle a tiny bit over each bowl of soup.
• Sprinkle with the fresh cilantro and serve.
• Suggested Beverage
• Any chilled, aromatic white wine will do nicely here.

Steps:

• Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

Steps:

• Heat the oil in a large saucepan. Add the garlic, cumin, garam masala and chili powder. Cook over low heat, stirring, for 1 minute.
• Combine the soup mix and the one cup of water. Add to the pan with all the remaining ingredients, except the coriander or parsley.
• Bring to the boil, stirring, then simmer over a low heat, continuing to stir occasionally, for 20-25 minutes or until the lentils are tender.
• Mix through the coriander or parsley before serving.