SPICY RED LENTIL SOUP WITH LEMON RECIPE
Lighter, brighter and quicker to make than other legume soups, this spicy red lentil vegetarian soup with lemon is one of my favorites.
Provided by Martha McKinnon | Simple Nourished Living
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- In a large soup pot or Dutch oven, heat the oil over medium heat. When it's hot, add onion and cook until it is softened, about 5 minutes.
- Add the garlic, carrots, tomato paste, cumin, cayenne and a large pinch of salt and cook, stirring well to combine, for 2 to 3 minutes.
- Add the broth, lentils, oregano and bay leaf and stir well. Bring to a boil and then lower the heat and simmer, stirring every once in a while, for 30 to 40 minutes, until the lentils have melted into a thickish puree.
- If desired, use an immersion or regular blender or a food processor to purée half the soup then add it back into the pot.
- Thin with more water or broth if necessary and add salt and pepper to taste.
- Just before serving, stir in the lemon juice and chopped cilantro.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 268 kcal, Carbohydrate 44 g, Protein 14 g, Fat 3 g, Fiber 16 g
SOUP - SPICED RED LENTIL, TOMATO, AND KALE SOUP RECIPE - (4.4/5)
Provided by BlueSchmoo
Number Of Ingredients 15
Steps:
- In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy. Stir in kale or spinach and season to taste adding more spices if you wish.
EASY GREEK RED LENTIL SOUP RECIPE
This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.
Provided by Suzy Karadsheh
Categories Soup
Time 33m
Number Of Ingredients 17
Steps:
- Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
- Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
- Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
- Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
- Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!
Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg
RED LENTIL, TOMATO AND SPINACH SOUP
This is an Indian dish high in Iron. I found this on line and tweeked a bit. Both tomatoes and spinach are good sources of iron. They complement each other. Not in just taste but work together to help the body absorb the iron.
Provided by Rita1652
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter in a pan and add the onions, garlic and peppercorns.
- When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
- When cool, blend to get a smooth purée.
- Add the spinach, milk and bring to a boil.
- Finish by adding the lemon juice.
- Serve hot.
Nutrition Facts : Calories 85.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.8, Sodium 25.3, Carbohydrate 10.9, Fiber 2.2, Sugar 3.3, Protein 3.7
LENTIL AND TOMATO SOUP
A filling and hearty lentil and tomato soup that is packed with fibre and provides two of your five-a-day. Why not make double and freeze for future vegan lunches? Each serving provides 200 kcal, 10g protein, 29g carbohydrate (of which 12.5g sugars), 4g fat (of which 05.g saturates), 5g fibre and 0.3g salt.
Provided by Fiona Hunter
Categories Light meals & snacks
Yield Serves 1
Number Of Ingredients 8
Steps:
- Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes.
- Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.
- Serve immediately or leave to cool and store in the fridge or freezer for lunches.
Nutrition Facts : Calories 200kcal, Carbohydrate 29g, Fat 4g, Fiber 5g, Protein 10g, SaturatedFat 05.g, Sugar 12.5g
WW TOMATO AND RED LENTIL SOUP
This is the easiest soup in the world to make. I changed around a few recipes to make this as simple as possible. ONLY 2 WW points for the entire recipe!!!
Provided by BouncyChef
Categories Low Cholesterol
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spray a saucepan with the Fat Free spray and saute the onions over low heat for 10 minutes.
- Add the tomatoes, yellow pepper, lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours, stirring every 20 minutes or so.
Nutrition Facts : Calories 190.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.6, Sodium 367.6, Carbohydrate 28.3, Fiber 3.4, Sugar 7.2, Protein 12.1
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TOMATO, PEPPER & LENTIL SOUP | HEALTHY RECIPE | WW UK
From weightwatchers.com
Servings 4Total Time 40 minsCategory Lunch
- Heat the oil in a large pan over a medium heat, add the onion and peppers and cook for 6-8 minutes until soft. Add the garlic and fresh tomatoes and cook for another 5 minutes.
- Add the chopped tomatoes, red lentils, 1 teaspoon of the oregano and the vegetable stock and cook for 30 minutes until the vegetables and lentils are tender.
- Season to taste, then transfer the soup to a blender (or use a stick blender) and blitz until smooth. Serve with the remaining oregano sprinkled over and the crusty bread rolls on the side.
SPICED LENTIL SOUP | HEALTHY RECIPE | WW AUSTRALIA
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Servings 4Total Time 30 minsCategory Dinner
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3–5 minutes or until softened. Add the curry powder and cook, stirring, for 30 seconds or until fragrant.
- Add the lentils, tomato, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until soup has thickened and lentils are tender.
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4.9/5 (23)Total Time 10 minsCategory Pressure Cooker (Instant Pot) Soup, SoupCalories 211 per serving
- Add all the ingredients in the Instant Pot. Cover, set vent to sealing and cook for 8 minutes on high pressure.
TOMATO, CAPSICUM AND LENTIL SOUP | HEALTHY RECIPE | WW ...
From weightwatchers.com
Servings 4Total Time 40 minsCategory Lunch
- Heat oil in a large saucepan over medium heat. Cook onion and capsicums, stirring, for 5 minutes or until soft. Add garlic and fresh tomatoes and cook for 5 minutes.
- Add canned tomatoes, lentils, stock and half the oregano and bring to the boil. Reduce heat and simmer for 30 minutes or until vegetables and lentils are tender.
- Season with salt and pepper. Use a stick blender to process until smooth. Sprinkle with remaining oregano to serve with bread rolls alongside.
RED LENTIL SOUP WITH CORIANDER & CUMIN | RECIPES | WW USA
From weightwatchers.com
Cuisine IndianTotal Time 30 minsServings 1
- Coat a small saucepan with cooking spray; heat over medium-high heat. Add onion, garlic, cumin seeds and coriander; cook, stirring, until fragrant, about 1 minute. Stir in water, tomatoes, lentils and salt; bring to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, until lentils are tender, about 10-15 minutes. Stir in cilantro; serve topped with yogurt. Serve with fresh lemon wedge (optional).
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From plantandsoul.com
Servings 6Total Time 30 minsEstimated Reading Time 3 mins
- Heat a large soup pot over medium with the olive oil. Saute the onions, garlic cloves, and red pepper flakes for 5 minutes, stirring occasionally.
- Add the thyme, tomatoes, red lentils, salt, pepper, and vegetable broth and/or water. Increase the heat to high until it boils.
- Stir well, cover, and reduce the heat to low. Cook for 15-18 minutes until the lentils are tender and starting to become mushy.
- Using an immersion blender or upright blender, you’re going to blend the soup with the vegan sour cream until smooth. If using an upright blender, you’ll most likely need to blend it in batches and may need to let it cool slightly. Carefully transfer the soup to the blender along with the sour cream and blend until smooth. If using an immersion blender, add the sour cream to the pot and carefully blend until smooth. Add more liquid to thin out the soup to your preference.
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Calories 217Total Fat 1g 1%Saturated Fat 0g 1%Estimated Reading Time 2 mins
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SPICY TOMATO AND LENTIL SOUP - SLIMMING EATS - WEIGHT ...
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From weightwatchers.com
Cuisine EnglishCategory Lunch,Starters,DinnerServings 4Total Time 40 mins
- Heat a large saucepan, spray with low fat cooking spray and add the onion and celery. Cook stirring for 5 mins, add the garlic and chilli and cook for another 5 mins until tender and beginning to brown.
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EASY TOMATO AND RED LENTIL SOUP (VEGAN) - EASY PEASY FOODIE
From easypeasyfoodie.com
Ratings 6Calories 268 per servingCategory Main Course
- Put 1 tablespoon of olive oil into a wide, deep pan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
- Add in the garlic, ginger, cumin and cayenne pepper and fry for 1 more minute. Then add in the tinned tomatoes, lentils, water or stock and some salt and pepper. Bring to the boil, cover with a lid and then turn down and simmer for 30 minutes until the lentils are really soft. Stir occasionally.
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From weightwatchers.com
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5/5 (8)Category LunchCuisine SoupCalories 124 per serving
- Heat 1 tablespoon of olive oil in a large saucepan over a medium heat.Add the chopped onion, celery and carrot and cook for 10 minutes. Stir the vegetables occasionally.
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