Best 6 Lentil And Tomato Soup With Coriander And Cumin Recipes

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Lentil and tomato soup with coriander and cumin is an irresistible and hearty soup that will warm your soul on a chilly day. This comforting and flavorful soup is incredibly easy to make, requiring only a few simple ingredients and basic cooking techniques. Perfect for a quick and healthy meal, it is an excellent source of protein, fiber, and essential nutrients. The combination of lentils, tomatoes, and aromatic spices like coriander and cumin creates a delightful harmony of flavors that will tantalize your taste buds.

Let's cook with our recipes!

LENTIL AND TOMATO SOUP WITH CORIANDER AND CUMIN



Lentil and Tomato Soup With Coriander and Cumin image

This is a wonderfully fragrant soup with a subtle mix of flavors. It's become a favorite of ours over the years. Originally from a Houston Chronicle food section recipe. Any type of lentils may be used, but the dark green French lentils retain their shape best during cooking. Recipe doubles well and freezes well, without the garnishes.

Provided by Leslie in Texas

Categories     Lentil

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb lentils, picked over and rinsed (2 c.)
1/4 cup extra virgin olive oil
2 cups diced yellow onions
1/4 cup minced garlic
1 tablespoon ground coriander
1 tablespoon fennel seed
2 teaspoons mustard seeds
3/4 teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, and juice
3 cups tightly packed fresh spinach leaves, coarsely chopped
1 teaspoon salt
1 teaspoon fresh ground pepper
1/4 cup chopped fresh cilantro leaves, and stems as garnish
1/2-3/4 cup crumbled feta cheese, as garnish

Steps:

  • Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
  • Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
  • Drain, reserving cooking liquid separately.
  • In a nonreactive stockpot set over medium heat, heat oil until it ripples.
  • Add onions and sauté until translucent, about 5 minutes.
  • Add garlic and sauté 5 minutes.
  • Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
  • Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
  • Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
  • Stir in spinach and cook until it is completely wilted.
  • If soup is too thick, add more lentil cooking liquid or water.
  • Add salt and pepper.
  • Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.

LENTIL TOMATO SOUP



Lentil Tomato Soup image

I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people in other countries usher in the New Year. Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by pork, a symbol of prosperity and abundance. This is an easy, robust vegetarian soup that tastes almost meaty. The rosemary in the bouquet garni contributes a savory, earthy flavor.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

1 cup lentils, washed and picked over
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 stalk of celery, diced
Salt to taste
1 14-ounce can chopped tomatoes, with juice
5 cups water
A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
Freshly ground pepper to taste
Grated Parmesan or Gruyère for serving
1 to 2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1172 milligrams, Sugar 6 grams

LENTIL-TOMATO SOUP



Lentil-Tomato Soup image

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. -Michelle Curtis, Baker City, Oregon

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 13

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried brown lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 351mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

LENTIL TOMATO SOUP



Lentil Tomato Soup image

This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!

Provided by JRICE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 45m

Yield 7

Number Of Ingredients 9

4 tablespoons unsalted butter
1 onion, chopped
1 (28 ounce) can whole peeled tomatoes, with liquid
2 (14.5 ounce) cans chicken broth
2 cups dry brown lentils
½ cup red wine
4 cloves garlic, minced
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves

Steps:

  • Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
  • Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
  • Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.5 g, Cholesterol 17.4 mg, Fat 8 g, Fiber 18.2 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 535 mg, Sugar 4.9 g

SPICY INDIAN LENTIL AND TOMATO SOUP



Spicy Indian Lentil and Tomato Soup image

Categories     Tomato     Lentil

Yield serves 4

Number Of Ingredients 16

1 cup dried lentils
6 cups water
1 teaspoon cumin seeds
1 tablespoon coriander seeds
8 black peppercorns
1 teaspoon ground turmeric
1 teaspoon tamarind concentrate (see Note on pages 51-52)
3 large tomatoes, coarsely chopped
3 cloves garlic, finely minced
Kernels cut from 2 ears fresh corn, or 1 cup frozen corn
Salt to taste
Tempering Oil
2 teaspoons ghee
2 teaspoons black mustard seeds
1 dried red chile, broken into bits
1/4 cup chopped fresh cilantro leaves

Steps:

  • Wash the lentils thoroughly, being sure to remove any small stones or dirt. Place them, along with the water, in the slow cooker insert.
  • In an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, and peppercorns to a coarse powder.
  • In a bowl, combine the ground spices, turmeric, tamarind concentrate, tomatoes, and garlic; add to the lentils.
  • Cook, covered, on low for 5 to 6 hours, or until the lentils are quite tender and the flavors have melded.
  • Add the corn and salt to taste just before serving so that the corn retains its fresh flavor and texture.
  • To make the tempering oil, heat the ghee in a frying pan, then add the mustard seeds and broken chile and sauté until the seeds begin to pop. Quickly remove from the heat and drizzle a tiny bit over each bowl of soup.
  • Sprinkle with the fresh cilantro and serve.
  • Suggested Beverage
  • Any chilled, aromatic white wine will do nicely here.

TOMATO AND LENTIL SOUP



Tomato and Lentil Soup image

I made this at work this morning (x 8 times this recipe!) so I've borrowed the book to copy it and a few more out I'm interested in.

Provided by JustJanS

Categories     Lentil

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 leek, thinly sliced
1 large carrot, quasrtered and thinly sliced
1 large onion, finely chopped
2 cloves garlic, finely chopped
250 g red lentils
1 1/4 liters water
350 ml tomato juice
1 (400 g) can chopped tomatoes
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 bay leaf
salt and pepper
chopped fresh parsley (to garnish)

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened.
  • Rinse and drain the lentils, picking them over for any foreign matter.
  • Add the lentils to the pan and stir in the waster, juice and tomatoes, Add the cumin, coriander, bayleaf and a large pinch of salt.
  • Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender.
  • you can now puree the soup if you prefer it smoother or leave it as it is.
  • Season well with salt and pepper before serving.
  • Garnish each serving with a sprinkling of fresh parsley.

Tips:

  • Use high-quality lentils. Split red lentils are the most common type used in this soup, but you can also use green or brown lentils. Be sure to rinse them well before cooking.
  • Sauté the vegetables before adding the lentils. This will help to develop their flavor and add depth to the soup.
  • Use a good quality vegetable broth. Or, you can make your own using vegetable scraps and herbs.
  • Season the soup to taste. Add salt, pepper, cumin, coriander, and cayenne pepper to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
  • Garnish the soup with fresh herbs, such as cilantro or parsley.

Conclusion:

This lentil and tomato soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover lentils. With its vibrant flavors and nutritious ingredients, this soup is sure to become a family favorite.

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