Curriedredlentilandspinachsoup Recipes

CURRIED RED LENTIL AND SPINACH SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.
• Add the lentils and 6 cups water and bring to a simmer. Stir in curry powder, cover, and simmer very gently for 35 to 40 minutes.
• When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 1/4 cup water. Season with salt and additional curry powder, if desired.
• Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.

CURRIED LENTIL AND SPINACH SOUP

Steps:

• Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
• Stir in all spices and add water and lentils.
• Reduce heat and cook until lentils are tender, about 25 minutes.
• Add the spinach and cilantro and cook until wilted, about 5 minutes.
• Season with salt and pepper.
• Serve topped with a spoonful of yogurt.

CURRIED RED LENTIL AND SPINACH SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
• Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.
• When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 4 cup water. Season with salt and additional curry powder, if desired.
• Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.
• Menu
• Curried Red Lentil and Spinach Soup (this page)
• Fresh pita bread
• Cranberry Slaw (page 37)
• or
• Red Cabbage, Carrot, and Apricot Salad (page 37)
• Baked or microwaved potatoes
• nutrition information
• Calories: 100
• Total Fat: 2g
• Protein: 5g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 43mg

CURRY RED LENTIL SOUP

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.

CURRIED RED LENTILS

Steps:

• Rinse the lentils in cold water until the water runs clear.
• Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes).
• Add water if necessary.
• While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet.
• Combine the curry paste, spices, garlic and ginger in a bowl.
• Mix well.
• When the onions are cooked, add the curry mixture to the pan.
• Cook over a high heat, stirring constantly for 1-2 minutes.
• Stir in the tomat puree and reduce the heat to a simmer.
• Cook the curry base until the lentils are ready.
• When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture.
• Combine thoroughly and serve immediately.

CURRIED RED LENTIL SOUP

Steps:

• Heat oil in a large saucepan. Add onion & garlic and saute until onion is soft, about 5-6 minutes. Add curry powder and stir fry 30 seconds to blend.
• Add stock, potatoes, lentils, carrots and bay leaf. Cover, and bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
• Remove and discard bay leaf. Season with salt to taste.