Indian Spiced Red Lentil Chicken Soup Recipes

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INDIAN SPICED RED LENTIL & CHICKEN SOUP



Indian Spiced Red Lentil & Chicken Soup image

This red lentil and chicken soup is a quick and easy version of Mulligatawny, the curry-flavored soup popular in Anglo-Indian cuisine.

Provided by Jennifer Segal, adapted from

Categories     Dinner

Time 45m

Yield 4-6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon garam masala (curry powder is a fine substitute)
3 medium carrots, diced into ¼-inch chunks
1 medium yellow onion, finely chopped
1 tart-yet-sweet apple, such as Honeycrisp or Fuji, peeled and finely chopped
2 medium celery stalks, finely chopped
6 cups low sodium chicken broth, best quality such as Swanson
1 cup canned unsweetened coconut milk
1 cup red lentils
¼ teaspoon ginger powder
¾ teaspoon salt
2 cups shredded, skinless cooked chicken, from a store-bought rotisserie chicken or leftovers
1-2 tablespoons fresh lime juice, plus 6 lime wedges, for serving (you'll need 2-3 limes)
Pinch cayenne pepper (optional)
½ cup chopped fresh cilantro, for serving

Steps:

  • Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and celery and cook, stirring frequently, until softened, 7-8 minutes.
  • Add the chicken broth, coconut milk, red lentils, ginger and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender and starting to break down.
  • Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.
  • Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
  • Freezer-Friendly Instructions: This soup can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up a lot when frozen, so you'll likely need to add quite a bit of broth when reheating.)

Nutrition Facts : Calories 367, Fat 16g, Carbohydrate 35g, Protein 22g, SaturatedFat 3g, Sugar 7g, Fiber 6g, Sodium 434mg, Cholesterol 35mg

RED LENTIL AND CHICKEN SOUP - INDIAN STYLE



Red Lentil and Chicken Soup - Indian Style image

This recipe is an adaptation of one of Sara Moulton's. It's Indian-style soup made easy by the use of rotisserie chicken. Feel free to add your own combination of spices if you'd like more flavor!

Provided by LifeIsGood

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 medium carrots, chopped
1 medium onion, chopped
1 golden delicious apple, peeled and chopped
2 medium celery ribs, chopped
1 tablespoon vegetable oil
1 tablespoon garam masala, divided
1 1/2 inches piece fresh ginger, peeled and grated
4 cups chicken stock
1 cup light coconut milk
1 cup red lentil, rinsed in cold water
2 cups packed skinless cooked chicken, cut into 1/4 inch pieces (from a large rotisserie chicken)
1/2 cup cilantro leaf (optional)

Steps:

  • Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
  • Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
  • Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.

INDIAN SPICED LENTIL SOUP



Indian Spiced Lentil Soup image

Yesterday I used the coconut oil to fry onions in for a lentil soup with a bit of an Indian twang. I love the very slight hint of coconut that this soup has, but if coconut isn't you thing or you can't find the oil, butter will work well too, and the spices are so strong that you won't miss the coconut.

Provided by St Margarets Kitchen

Categories     Grains

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon coconut oil or 1 tablespoon butter
1 onion, minced
3 garlic cloves, minced
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon chili powder
1 cup split red lentils
4 cups water
1/3-1/2 yellow pepper, minced

Steps:

  • In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil.
  • Add the lentils and water and bring to a boil.
  • Boil for 15 minutes.
  • Add the pepper and cook for another 5 minutes.
  • Blend the soup well. If needed add more water to the soup to thin it.

Nutrition Facts : Calories 148.5, Fat 2.8, SaturatedFat 2, Sodium 9, Carbohydrate 22.7, Fiber 10.3, Sugar 1.5, Protein 8.7

INDIAN-SPICED LENTIL SOUP



Indian-Spiced Lentil Soup image

This recipe is from Vegan Planet by Robin Robertson. I changed it slightly by added more lentils and sweet potatoes which makes it really thick, more like stew.

Provided by Poecile

Categories     Yam/Sweet Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 yellow onion, chopped
2 sweet potatoes, peeled and diced
2 garlic cloves, minced
1 (14 1/2 ounce) can petite diced tomatoes with juice
1 tablespoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 cup dried brown lentils, rinsed
1 cup dried split red lentils, rinsed
6 cups water or 6 cups vegetable stock
1/4 cup fresh cilantro leaves, minced
pepper, to taste
salt, to taste

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Cover and cook about 15 minute or until softened.
  • Add the tomatoes and their juice.
  • Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and water (or stock) and bring to a boil.
  • Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
  • Add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
  • Serve hot.

Nutrition Facts : Calories 334.6, Fat 5.5, SaturatedFat 0.8, Sodium 182.9, Carbohydrate 54.5, Fiber 22.3, Sugar 6.5, Protein 18.1

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