Best 2 Curried Lentil Vegetable Soup Recipes
Craving a warm and comforting meal that is both delicious and packed with nutrients? Look no further than curried lentil vegetable soup! This hearty and flavorful soup is a symphony of flavors, textures, and colors, sure to tantalize your taste buds and satisfy your hunger. With the perfect balance of spices, lentils, and an array of colorful vegetables, this delectable soup is not only a culinary delight but also a wholesome and nutritious choice. So gather your ingredients, prepare your cooking utensils, and embark on a culinary journey to create the perfect curried lentil vegetable soup.
Check out the recipes below so you can choose the best recipe for yourself!
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.
LENTIL VEGETABLE SOUP (CURRIED)
Steps:
- Directions In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
Tips:
- For a vegan soup, use vegetable broth instead of chicken broth.
- To make the soup heartier, add a cup of cooked rice or quinoa.
- For a spicier soup, add an extra teaspoon of curry powder or a pinch of cayenne pepper.
- If you don't have fresh ginger, use 1/4 teaspoon of ground ginger.
- Serve the soup with a dollop of yogurt or sour cream and a sprinkle of chopped cilantro.
Conclusion:
This curried lentil vegetable soup is a delicious, healthy, and affordable meal. It's perfect for a quick and easy weeknight dinner or a hearty lunch. With its combination of lentils, vegetables, and spices, this soup is packed with flavor and nutrients. Plus, it's easy to customize to your own taste preferences. So next time you're looking for a satisfying and nutritious meal, give this curried lentil vegetable soup a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love