Best 4 Curried Red Lentil Soup With Dried Cherries And Cilantro Recipes

Curried red lentil soup with dried cherries and cilantro is a delicious and satisfying meal that is perfect for a cold day or a quick weeknight dinner. With its vibrant red color, aromatic spices, and sweet and tangy flavors, this soup is sure to impress everyone at your table. The combination of creamy lentils, tender vegetables, and a flavorful curry broth creates a hearty and comforting dish that is packed with nutrients. Whether you're a seasoned cook or a beginner, this easy-to-follow recipe will guide you through the steps to create a delicious and flavorful curried red lentil soup that will become a favorite in your kitchen.

Here are our top 4 tried and tested recipes!

CURRIED RED LENTIL SOUP WITH DRIED CHERRIES AND CILANTRO

Curried Red Lentil Soup with Dried Cherries and Cilantro image

One of the world's oldest health foods, lentils are nutritional powerhouses. Their high protein and fiber content steadies blood sugar, staving off hunger. Create this Curried Red Lentil Soup with Dried Cherries and Clinatro for a tasty dish.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 35m

Yield Makes 4 1/2 cups

Number Of Ingredients 11

Ingredients

2 teaspoons safflower oil
3 tablespoons finely chopped peeled ginger (from a 2-inch piece)
6 garlic cloves, finely chopped (2 tablespoons)
1 large shallot, finely chopped (4 tablespoons)
2 carrots, finely diced (about 1 cup)
2 teaspoons curry powder
Coarse salt
3/4 cup unsweetened coconut milk
1 cup red lentils
1/3 cup chopped dried cherries
3 tablespoons finely chopped cilantro stems, plus 3 tablespoons cilantro leaves for garnish

Steps:

Heat oil in a medium saucepan over medium heat. Add ginger, garlic, shallot, and carrots, and cook, stirring often, until softened, about 7 minutes. Add curry powder, and cook, stirring, until fragrant, about 1 minute.
Add 1 1/4 teaspoons salt, 1/2 cup coconut milk, 4 cups water, and the lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, 8 to 10 minutes. Pour 2 cups soup through a fine sieve into a bowl, reserving solids. Puree strained liquid with remaining soup in a blender until smooth. Reheat after blending. Stir in reserved solids.
Reserving some for garnish, stir cherries and cilantro stems into soup, and ladle into bowls. Swirl in remaining 1/4 cup coconut milk, and garnish with cherries and cilantro leaves.

Nutrition Facts : Calories 348 g, Fiber 12 g, Protein 15 g, SaturatedFat 8 g, Sodium 390 g

CURRY RED LENTIL SOUP

Curry Red Lentil Soup image

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

Ingredients

2 teaspoons olive oil
1 head cauliflower, chopped into small florets
2 carrots, chopped
2 cups boiling water
1 cube vegetable bouillon
1 (14 ounce) can reduced-fat coconut milk
1 cup red lentils
1 teaspoon garlic powder
1 teaspoon dried onion flakes
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon ground turmeric
½ teaspoon ground cumin
1 bunch kale leaves, stems and inner ribs discarded, leaves coarsely chopped

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

CURRIED RED LENTIL SOUP WITH LEMON

Curried Red Lentil Soup With Lemon image

I got this recipe from Vegetarian Times and it is very delicious! No skimpin on flavor with this recipe! It is also very, very hearty! This soup will warm you up on a chilly day or keep it light enough on a hot day! Enjoy!

Provided by Marly Deschauer

Categories Vegetable

Time 55m

Yield 3 quarts approx, 2 serving(s)

Number Of Ingredients 11

Ingredients

2 cups red lentils, sorted and rinsed
1 quart low sodium vegetable broth
4 cups water
1 large onion, finely chopped
4 celery ribs, finely chopped
2 large carrots, finely chopped
2 garlic cloves, minced
1/4 cup cilantro, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
2 tablespoons lemon juice

Steps:

1. Bring lentils, vegetable broth, and 4 cups water to a simmer in a large pot. Periodically skim away foam that rises to the top. Reduce to medium-low, cover, and simmer for 5 minutes, stirring occasionally.
2. Add onion, celery, carrots and garlic, simmer uncovered for 20 minutes.
3. Add cilantro, curry powder amd cumin and simmer for an additional 20 minutes or until lentils are soft.
4. Season with salt and pepper to taste and stir in lemon.

CURRIED LENTIL SOUP WITH CARROTS

Curried Lentil Soup with Carrots image

I love the spices in this. Just a little bit hot, with the flavor of curry that I love. It warms me up inside. I'm always watching my pepper plants which I brought indoors over the winter to see if they have a few peppers on them to put in something like this. My Thai dragon plants have been giving me peppers all along (with a little help!) When I run a little low, I like to visit the Asian grocer for a big pack of green chillis (which are almost just as good), but I like the red ones best.

Provided by PalatablePastime

Categories Lentil

Time 8h35m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups red lentils
1 tablespoon vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
2 teaspoons turmeric
2 teaspoons cumin seeds
1 teaspoon salt
1/2 teaspoon black pepper
1 -2 small hot red chili pepper, seeded,and chopped
1 (28 ounce) can diced tomatoes, undrained
2 carrots, finely diced
1 tablespoon lemon juice
6 cups vegetable broth (chicken broth may be substituted)
1 (14 ounce) can unsweetened coconut milk
2 -3 tablespoons chopped cilantro

Steps:

Sort lentils and rinse under cold water.
Cook onions in oil in skillet until tender.
Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic.
Place mixture into crockpot, along with the tomatoes (with their juice), carrots, lentils, lemon juice, and broth, stirring to mix thoroughly.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender.
Add coconut milk, and cook on HIGH for an additional 20 minutes.
Serve garnished with cilantro.

Nutrition Facts : Calories 669.6, Fat 28.3, SaturatedFat 20.4, Sodium 1058.9, Carbohydrate 84.4, Fiber 15.4, Sugar 11.9, Protein 29.1

Tips:

For a thicker soup, use less broth or puree some of the lentils before adding them back to the pot.
If you don't have dried cherries, you can substitute raisins or cranberries.
For a spicier soup, add more curry powder or a pinch of cayenne pepper.
Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of fresh cilantro.
To make the soup ahead of time, simply cook the lentils and vegetables according to the recipe. Then, let the soup cool completely and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the soup over medium heat until it's warmed through.

Conclusion:

This curried red lentil soup is a delicious and healthy meal that's perfect for a quick and easy weeknight dinner. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a satisfying and nutritious meal, give this curried red lentil soup a try. You won't be disappointed!