Spicy Lentil Soup Recipe
A delicious spicy, warming lentil soup which is perfect for those wintry days
- Serves: 3 to 4
- Prep Time: 5 minutes
- Total Time: Ready in about 30 minutes
If you want a tasty, filling soup which is easy and quick to make then you won't go far wrong with this spicy lentil soup.
Dont be tempted to omit the lime juice because it really does enhance the soup.
Blend the lentil soup to make it smooth, or leave it more chunky, but make more of this spicy lentil soup than you need and take it to work for lunch the next day or freeze portions to use later. It really is good
Ingredients
- oil for frying
- a thumb sized piece of ginger (grated)
- 1 tsp cumin seeds
- a pinch of chilli flakes
- 1 onion (finely chopped)
- 2 large carrots (peeled and grated)
- 150g red lentils
- 1 litre vegetable stock
- Juice from 1 lime (add according to taste)
- a small bunch of cilantro or coriander leaves
- salt and freshly ground pepper to taste
Instructions
Heat a tablespoon of oil in a large pan and fry the ginger and spices for about two minutes.
Next add the vegetables and cook for 5 minutes more, then add the lentils and stock to the pan.
Bring to the boil and stirring occasionally, simmer for 15 minutes or until the lentils are tender. Blend the lentil soup until smooth or leave it slightly chunky, it's delicious either way.
To serve, season to taste and stir through a squeeze of lime juice and sprinkle with cilantro or coriander, and, if you like that extra kick sprinkle on a few chilli flakes.
Bacon And Lentil Soup Recipe
Smoky bacon works best in this lentil soup recipe
- Serves: 4 to 6
- Prep Time: 10 mins
- Total Time: 1 hour 15 mins
This bacon and lentil soup makes a hearty meal, and I prefer to make this with whole lentils, the ones which are a greenish brown colour and don't need to be soaked before using them. I also think that smoky bacon works best, but use the normal bacon if you don't like this.
Ingredients
- 6 rashers rindless (smoky) streaky bacon
- 175g lentils (green-brown) rinsed
- 1 tablespoon oil
- 2 medium onions (chopped)
- 2 carrots (chopped)
- 2 sticks celery (sliced)
- 225g tin chopped tomatoes
- 2 cloves of garlic (crushed)
- 3 pints (1.75 litres) stock
- 225g finely shredded cabbage
- 2 tablespoons fresh parsley (chopped)
- salt and freshly ground black pepper
Instructions
Finely chop the bacon and heat the oil in a large non stick saucepan then fry the bacon until it starts to turn brown at the edges. Then add the carrots together with the onion and turn the heat up fairly high stirring or tossing the pan until the vegetables begin to brown a little.
Now stir in the lentils and the tin of tomatoes followed by the crushed garlic and the stock.
Bring to the boil, cover and simmer, gently, for about 45 minutes. Add the cabbage and simmer for about a further 15 minutes.
Add the salt and pepper to taste and stir in the parsley.... Serve and enjoy!
Make lighter work of blending your soups
I love this stick blender because it lets you just blend your soup right there in the pan
You can get more expensive stick blenders with chopper and whisk attachments, but if you already have a food processor or mini chopper then you aren't going to need these so you may as well go for the cheaper option.
Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome
Amazon Price: $26.99 (as of 03/03/2012)
Red Lentil, Tomato And Rice Soup
Simply adjust the amount of chilli powder in this red lentil soup to suit your taste
- Serves: 4
- Prep Time: 10 mins
- Total Time: 45 mins
This red lentil soup is lovely and filling.
The chilli powder gives the soup a nice, spicy kick but if you don't like the heat you can leave it out or reduce the quantity.
Ingredients
- 100g red lentils (rinsed)
- 400g can chopped tomatoes
- 1 tablespoon tomato puree
- 3 sticks of celery (chopped)
- 2 medium carrots (coarsley grated)
- 1.2 litres (2 pints) hot vegetable stock
- 50g long grain rice
- 1 tablespoon vegetable oil
- 1 large onion (chopped)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons ground coriander (cilantro)
- 1 teaspoon ground cumin
- 1/2 teaspoon hot chilli powder
- 1/2 teaspoon turmeric
- 4 tablespoons plain yoghurt
- salt and freshly ground black pepper
Instructions
Put the lentils, tomatoes, puree, celery, carrots and stock into a saucepan, bring to the boil simmer, covered, for 10 minutes. Stir in the rice and simmer for a further 15 minutes.
Meanwhile, heat the oil in a small nonstick saucepan and fry the onion until golden brown. Add the ginger, coriander (cilantro), cumin and chilli powder and gently fry for 3 to 4 minutes then stir in the turmeric.
Stir the spices into the soup and simmer for 5 minutes then check the seasoning.
Top with a tablespoon of yoghurt to serve.
Green Lentil Soup Recipe
A basic, easy lentil soup recipe which can easily be modified
- Serves: 4
- Prep Time: 5 mins
- Total Time: 40 mins
This is a really easy, basic lentil soup recipe which can be easily varied by adding your favourite herbs or spices so do try experimenting by adding what you have to hand.
Because there is no oil or fat used in the recipe it is a particularly healthy lentil soup for those watching their weight.
It works particularly well with a good splash of Worcester sauce.
Ingredients
- 200g green lentils
- 1 onion (finely chopped)
- 1 garlic clove (crushed)
- 1 litre vegetable stock
- 1 tablespoon cornflour
- Salt and freshly ground black pepper
Instructions
Put the lentils, onion, garlic and stock into a saucepan and bring to the boil.
Simmer for about 40 minutes until the lentils are cooked and tender.
Mix the cornflour with a little cold water and stir into the soup to thicken it slightly.
Season well and serve.
As a variation try adding the juice of half a lemon before serving
Turkish Lentil Soup Recipe
A tradional Turkish red lentil soup
Mediterranean Lentil Soup Recipe
This Spanish inspired lentil soup recipe is a real hit!
- Serves: 4
- Prep Time: 20 mins
- Total Time: 50 mins
This Mediterranean lentil soup goes down well in our house!
I know that a head of garlic sounds to be rather a lot but it does mellow with cooking to produce a tasty Spanish style lentil soup. If you aren't a fan of garlic try reducing the quantity.
Ingredients
- 400g brown lentils
- 1.5 litres chicken stock
- 2 bay leaves
- small bunch of finely chopped parsley
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 head garlic (chopped)
- 2 carrots (finely chopped)
- 1 tomato (chopped)
- 1/2 red pepper (chopped)
- 2 teaspoons sweet paprika
- 1 tablespoon ground cumin
- 50g rice
- 50ml good dry sherry
- salt and freshly ground black pepper
Instructions
Put the lentils in a large saucepan and add the stock, bay leaves and parsley. Bring to the boil and reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.
While the lentils are simmering, heat the olive oil in a frying pan and gently fry the onions for about 5 minutes until softened.
Add the garlic, carrot, tomato and red pepper and fry gently for another 5 minutes. Remove from the heat and season with salt and freshly ground pepper, paprika and cumin.
Add the onion mixture and the rice to the simmering lentils and simmer until the lentils are tender, this should take about another 30 to 35 minutes.
Mix in the sherry and serve whilst hot.
Hearty Tomato And Lentil Soup Recipe
This tomato and lentil soup recipe is one of my favourites.
- Serves: 4-6
- Prep Time: 30 mins
- Total Time: 1hr 40 mins
I usually use red lentils in this tomato and lentil soup but I have also made it with whatever I had in the store cupboard at the time. For a tasty meal which always goes down well serve with nice crusty bread.
Ingredients
- 3 tablespoons olive oil
- 100g lentils
- 4 carrots
- 1 stick celery
- 4 cloves garlic
- 1 onion
- 3 tins chopped tomatoes
- 2 teaspoons sugar
- 1 bunch basil
- 1 small bunch parsley
- 1.2 litres vegetable stock
- salt and freshly ground black pepper
Instructions
Begin by finely chopping the carrots, celery, garlic, onion and parsley.
Gently heat the olive oil in a large saucepan and using a very low heat add the lentils, carrot, celery, garlic and onion and fry gently for 30 minutes, stirring occaisionally.
Now add the tinned tomatoes, sugar and basil leaves, turn up the heat and cook briskly until the mixture has reduced by two-thirds.
Add the stock to the pan and season with salt and freshly ground pepper. Bring to the boil then turn down the heat and simmer for 40 minutes.
Stir in chopped parsley and serve, or, if you prefer a blended soup, blend before adding the parsley.
Lentil Soup In The Blogosphere
- Soup for you
- Now came the final day and a plan of attack needed to be followed to make the lentil stew with 40 garlic cloves and my piece de resistance, Gunn's cheese onion buns. Apparently the latter are modelled after a famous Jewish bakery named Gunn's in ...
- Curried Lentil Soup
- In a large soup pot, heat the oil over medium high heat. Add the onion, carrots, and celery. Cook for about 10 minutes until soft, and just starting to brown. Add the garlic, curry powder, cumin, and coriander. Stir to coat the vegetables in the spices ...
- Finally, It's Soup For Him - Jason Alexander Joins SoupMan Team as Brand ...
- Finally, I get to say 'Soup for you! Soup for everyone!'" The Original SoupMan soups in Tetra Recart cartons will be available in Lobster Bisque, Chicken Noodle, Lentil and Tomato Bisque. In 1984, The Original SoupMan opened its doors at 55th Street ...
- Lentils makes sense for Lenten season
- It is great for soups, salads, stews and even as a dip. Lentil salad is easy, versatile, delicious and good for your health. SHERREL JONES - THE OKLAHOMAN This spoonable salad is a perfect accompaniment to grilled or broiled meats and fish.
No comments:
Post a Comment