Curried Lentil And Lime Soup Recipes

CURRIED LENTIL AND LIME SOUP

Steps:

• Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
• Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
• Add the sultanas and cook for a further 10 minutes.
• Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure).
• Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
• Serve with warm chapatis.

CURRIED LENTIL AND VEGETABLE SOUP

Steps:

• Gently melt the butter in a heavy saucepan.
• Gently fry the onions and garlic until transparent.
• Add the other vegetables and gently fry for about 5 minutes.
• Add the curry powder and fry for a further 5 minutes.
• Add the lentils, tomatoe puree and the vegetable stock and cook for approximately 20 minutes until all the ingredients are cooked.
• Just before serving add the fresh coriander leaves.

CURRIED LENTIL SOUP

Steps:

• Saute onion until golden.
• Add garlic and saute for about 30 seconds.
• Add all remaining ingredients except for the salt and green onion.
• Cook covered on medium heat for 35-40 minutes or until the soup thickens and lentils and vegetables are soft.
• Add salt when all is cooked and garnish with green onion.

CURRIED LENTIL SOUP

Steps:

• Saute onion and garlic until soft.
• Stir in curry powder and mx well.
• Add all the rest of the ingredients except the parsley.
• And simmer covered until cooked through (about 45 minutes).
• Stir in parsley and simmer 5 more minutes.

CURRIED LENTIL, TOMATO, AND COCONUT SOUP

Steps:

• Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
• To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
• Do Ahead
• Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.