LENTIL VEGETABLE COCONUT CURRY SOUP
Indian-style seasoning, lentils and a healthy array of veggies combined with a sweet tomato and coconut milk broth. Thanks to my friends at the potluck who requested the recipe. :)
Provided by Lindsaybean
Categories Lentil
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
- Add garlic and saute for 1 min, stirring.
- Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
- Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
- Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
- Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
- Serve with lemon or lime wedges to squeeze into the soup.
CURRIED LENTIL-VEGETABLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
- Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
- Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
- Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.
CURRY RED LENTIL SOUP
Clean, delicious, comforting red lentil soup! You can prep dry ingredients and spices, and add whatever veggies you have on hand...I made it with cauliflower, carrots, and kale!
Provided by Hedz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
- Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
- Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 54.7 g, Fat 12.9 g, Fiber 22.1 g, Protein 20.5 g, SaturatedFat 5.8 g, Sodium 136.9 mg, Sugar 6.6 g
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