SPICY TOMATO AND LENTIL SOUP
A quick, easy and tasty recipe for thick lentil soup. This works best using a hand blender or a food mixer, but you can puree it in the blender too. Serve with thickly sliced crusty bread for a filling and delicious meal.
Provided by Dave-o
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
- When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 32 g, Cholesterol 6.3 mg, Fat 7 g, Fiber 11.1 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 268.9 mg, Sugar 6.5 g
SPICY LENTIL SOUP
This is a filling, hearty soup that is very easy to make!
Provided by Darcie Paule
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.7 g, Cholesterol 0.7 mg, Fat 3.5 g, Fiber 15.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 711.3 mg, Sugar 3.2 g
SPICY INDIAN LENTIL AND TOMATO SOUP
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.
SPICY LENTIL AND TOMATO SOUP
Make and share this Spicy Lentil and Tomato Soup recipe from Food.com.
Provided by Jewelies
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 163.4, Fat 4.6, SaturatedFat 0.7, Sodium 404.6, Carbohydrate 25.4, Fiber 5.2, Sugar 6.1, Protein 7.9
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