Yellow Lentil Soup With Cilantro Chutney Recipes

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YELLOW LENTIL SOUP WITH CILANTRO CHUTNEY

This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h15m

Number Of Ingredients 9



Yellow Lentil Soup with Cilantro Chutney image

Steps:

  • Make the soup: Heat oil and coriander seeds in a medium saucepan over high heat for 1 minute. Add stock and lentils. Bring to a simmer. Reduce heat, and simmer gently, partially covered, until lentils are tender and most of the liquid is absorbed, 40 to 50 minutes. Stir in 1 teaspoon salt.
  • Meanwhile, make the chutney: Pulse cilantro, lime juice, oil, and ginger in a food processor until cilantro is finely chopped. Serve soup topped with chutney.

Nutrition Facts : Calories 345 g, Fiber 12 g, Protein 23 g, Sodium 329 g

1 teaspoon safflower oil
1 teaspoon ground coriander seeds
6 cups Easy Vegetable Stock
1 1/2 cups yellow lentils (12 ounces), rinsed well
Coarse salt
1 cup fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons safflower oil
2 teaspoons finely grated peeled fresh ginger

LENTIL SOUP WITH CILANTRO (LOTS OF IT)

This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h

Yield Serves four

Number Of Ingredients 12



Lentil Soup With Cilantro (Lots of It) image

Steps:

  • Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
  • Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
  • Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1017 milligrams, Sugar 2 grams

1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 1/4 teaspoons cumin seeds, lightly toasted and ground
Pinch of cayenne
1/2 pound brown lentils (about 1 1/8 cups), picked over and rinsed
1 small onion, cut in half
1 bay leaf
1 1/2 quarts water
Salt, preferably kosher salt, to taste
Freshly ground pepper
1 cup chopped cilantro (from 1 large bunch)
Plain low-fat yogurt for garnish

YELLOW LENTIL SOUP

Categories     Soup/Stew     Blender     Herb     Onion     Tomato     Sauté     Ramadan     Lentil

Yield Makes 4 servings

Number Of Ingredients 12



Yellow Lentil Soup image

Steps:

  • In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
  • Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
  • Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
  • In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
  • Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

1 tablespoon ghee (clarified butter, see Tips, below)
2 rounds pita bread, each cut into 9 wedges
1 pound dried yellow lentils
1 medium tomato, quartered and seeded
1 medium potato, peeled and cut into 1 inch slices
1 medium carrot, peeled and cut into 1 inch slices
2 teaspoons salt
1 tablespoon corn oil
1 large onion, finely chopped
3 cups beef stock or canned beef broth
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley

LEMONY LENTIL SOUP WITH CILANTRO

Categories     Soup/Stew     Citrus     Quick & Easy     Low/No Sugar     Lemon     Lentil     Cilantro     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 9



Lemony Lentil Soup with Cilantro image

Steps:

  • Purée cilantro with 6 tablespoons oil and 1/4 teaspoon salt in a blender until smooth. Transfer purée to a bowl and set blender aside.
  • Cook onion in remaining tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add allspice and remaining 3/4 teaspoon salt and cook, stirring frequently, 1 minute. Add lentils, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of broth to blender and purée until smooth (use caution when blending hot liquids), then return to saucepan. Add lemon juice and pepper to taste. Stir in cilantro purée.

1/2 cup chopped fresh cilantro
7 tablespoons olive oil
1 teaspoon salt
1 medium onion, chopped
1/2 teaspoon ground allspice
1 cup brown lentils, picked over and rinsed
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
3 cups water
2 tablespoons fresh lemon juice

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