Spiced Red Lentil Soup Recipes

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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



Spicy Lentil Soup image

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

1 tablespoon olive oil
¼ cup chopped onion
4 cloves garlic, chopped
1 large carrot, chopped
1 large stalk celery, chopped
2 tablespoons tomato paste
⅛ teaspoon crushed red pepper flakes, or more to taste
⅛ teaspoon cayenne pepper, or more to taste
salt and ground black pepper to taste
6 cups chicken stock
1 ½ cups dry lentils

SPICED RED LENTIL SOUP

Simple soups like this make great lunches - and are wallet-friendly too!

Provided by Good Food team

Categories     Dinner, Soup

Time 35m

Number Of Ingredients 7



Spiced red lentil soup image

Steps:

  • Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it.
  • Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender.
  • Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.

Nutrition Facts : Calories 390 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.44 milligram of sodium

1 onion , chopped
1 tbsp olive oil
1-2 tbsp Thai red curry paste
300g red lentil
1.7l vegetable stock
200ml coconut milk
chopped spring onions , to serve (optional)

BRYAN'S SPICY RED LENTIL SOUP

A spicy red lentil soup that is fast and easy.

Provided by FISHFISHER2002

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12



Bryan's Spicy Red Lentil Soup image

Steps:

  • Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
  • Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 41 g, Fat 1.8 g, Fiber 15.2 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 267.9 mg, Sugar 8 g

1 teaspoon olive oil
1 ½ cups chopped red onion
salt and pepper to taste
1 (28 ounce) can diced tomatoes
1 ½ cups frozen chopped spinach
2 cups dry red lentils
2 cups water
2 teaspoons dried basil
1 ½ teaspoons ground cardamom
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
½ teaspoon curry powder

SPICY LENTIL SOUP

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10



Spicy Lentil Soup image

Steps:

  • Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
  • Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.

2 cups red lentils, picked over and rinsed
1 serrano chile pepper, chopped (remove seeds for less heat)
1 large tomato, roughly chopped
1 1 1/2-inch piece ginger, peeled and grated
3 cloves garlic, finely chopped
1/4 teaspoon ground turmeric
Kosher salt
1/4 cup roughly chopped fresh cilantro, plus more for topping
1/4 cup Greek yogurt
Naan or other flatbread, for serving

MOROCCAN SPICED RED LENTIL SOUP

Provided by Food Network

Categories     main-dish

Number Of Ingredients 21



Moroccan Spiced Red Lentil Soup image

Steps:

  • Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
  • Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

1 tablespoon olive oil
2 medium yellow onions, chopped
4 garlic cloves, minced or pureed
4 stalks of celery, washed and sliced crosswise 1/2-inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 generous pinch saffron
1 bay leaf
1 tablespoon tomato paste
1 large or 2 medium Yukon Gold potatoes, peeled and diced
1 pound red lentils
2 quarts water
1 cup cooked wheat berries
6 Italian Roma tomatoes, cored and diced
1/2 bunch cilantro, washed, leaves sliced thin crosswise
1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick
2 to 3 tablespoons olive oil or softened butter

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