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
HOT AND SOUR SOUP
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network à mushrooms, ginger and chile paste add flavor and heat.
Provided by Tyler Florence
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
- Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
- Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
- Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
- Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
- Yield: About 2 quarts
CHINESE SPICY HOT AND SOUR SOUP
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 17
Steps:
- Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
- Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
- Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
- Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g
SIGNATURE SOULFUL SOUP
Everyone who celebrates Kwanzaa knows that there's no such thing as a standard holiday menu: Since the celebration of African American culture was established 55 years ago, Black families and communities around the country have developed all sorts of unique traditions and dishes. For Washington, DC, chef and Cutthroat Kitchen winner Huda Mu'min, the holiday meal often involves shrimp and grits and a salmon dish, but whatever she plans, this hearty soup is a must-have. It's a family favorite that's full of ingredients with roots in Black culture, including collard greens and black-eyed peas. "This dish is the essence of what Kwanzaa stands for," Huda says. "It's like a hug in a bowl!"
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan or dutch oven over medium heat. Add the garlic and cook, stirring, until lightly browned, 1 to 2 minutes. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, 2 to 3 minutes. Add the black-eyed peas, collards, tomatoes, onion, bell peppers, Cajun seasoning and cumin and stir. Cook, stirring, until the collards begin to wilt, about 4 minutes.
- Increase the heat to medium high, then add the chicken broth and stir. Cover and simmer, stirring occasionally, until slightly reduced, 15 to 20 minutes. Season with salt and pepper to taste.
CINDY'S SNAPPY SENSATIONAL SUPERFOOD SOUP
A country, vegan, root-vegetable lentil soup perfect for that cold October night snugglin' and nuzzlin' up with your hubby or wifey. A lil' Johnny Cash or Zac Brown in the background won't let ya down! Root, hog, or die with this-a-here rootin', tootin', high-falutin' superfood soup! Serve over quinoa or basmati or brown rice.
Provided by CJ
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 8h25m
Yield 2
Number Of Ingredients 16
Steps:
- Combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. Pour enough water over the mixture to cover.
- In a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
- Cover the cooker, and cook on High for 8 hours.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 99.8 g, Fat 2.4 g, Fiber 34.1 g, Protein 29.9 g, SaturatedFat 0.3 g, Sodium 440.4 mg, Sugar 10.6 g
THICK & SPICY SOUP
I hope you enjoy this spicy and hearty soup that was created for RSC 9. Serve with a crusty loaf of white bread and sweet butter.
Provided by Baby Kato
Categories Coconut
Time 2h
Yield 4-8 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in large pot, over medium heat.
- Add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly.
- Next add the red curry paste, soya sauce and peanut butter, fry on medium heat for 1 minute, stirring constantly, don't let it burn.
- Quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick.
- Stir and bring mixture to a boil, lower heat and let simmer 20 minutes.
- Add coconut milk and let simmer another 20 minutes.
- Finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes.
- Once potatoes are tender, remove the cinnamon stick, taste the soup and reseason with salt and/or brown sugar if necessary, according to taste.
- Pour soup into blender and puree until the soup is smooth.
- Garnish with red pepper flakes, finely chopped scallions and diced apricots.
- Serve immediately.
Nutrition Facts : Calories 624, Fat 40.8, SaturatedFat 20.3, Cholesterol 5.4, Sodium 1336.8, Carbohydrate 55.5, Fiber 7.7, Sugar 25.9, Protein 19.1
SPICY-SMOKY-SOULFUL LENTIL SOUP
This soup was created on a windy, stormy fall evening, when all I wanted to do was come home from work and make something satisfying yet quick and easy. It's "soulful" because you don't have to hurt a soul to prepare it; it's quite vegetarian-friendly. Of course, the ingredients can be modified to accommodate carnivores - use real bacon instead of bacon bits, or beef broth instead of vegetable broth. For less sodium, you can prepare your own broth, or use just water. The spiciness can also be adjusted to individual tastes, but I like it just like this. Don't be afraid of the amount of Tabasco sauce here; you're using Tabasco's new chipotle variety - kind of like a spicy steak sauce that can be used as a condiment. I like to serve this with saltine crackers, or garlic bread (with or without ooey, gooey cheese!). One other note: don't add salt to beans while they're cooking. It can interfere with the cooking process and make them take longer to finish. Always add salt to beans after they're tender.
Provided by EdsGirlAngie
Categories Lentil
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In large pot, sauté onion, garlic and celery in olive oil.
- When transparent (not browned) add oregano, cumin, parsley and bacon bits.
- Sauté a bit longer, then add vegetable broth and lentils.
- Stir, then add 2 cups of water (or more broth).
- Bring to boil, then cover and simmer on low heat for 20 to 25 minutes.
- Uncover, add 1 to 2 more cups of water (use your judgment) and add the chipotle Tabasco, salt and Liquid Smoke.
- Cook uncovered over low heat for approximately another 20 to 30 minutes.
Nutrition Facts : Calories 278.9, Fat 1, SaturatedFat 0.1, Sodium 637.7, Carbohydrate 48.7, Fiber 23.1, Sugar 3.4, Protein 19.4
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