Curried Red Lentil Soup Recipe

Curried Red Lentil Soup with Dried Cherries Cookie …

WEBFeb 5, 2013 · Instructions. Heat oil in a medium Dutch oven or saucepan over medium heat. Add chopped ginger, garlic, shallot and carrots. …

Rating: 4.7/5(69)
1. Heat oil in a medium Dutch oven or saucepan over medium heat. Add chopped ginger, garlic, shallot and carrots. Sprinkle a dash of the salt over the vegetables and cook until softened, stirring often, about 7 minutes.
2. Add curry powder and cook, stirring continuously, until fragrant, about 1 minute. Add the rest of the salt, 1/2 cup of the coconut milk, the water and lentils, and bring to a boil. Reduce heat, cover and simmer until lentils and carrots are tender, about 8 to 10 minutes.
3. Pass 2 cups of soup through a fine sieve into a bowl to separate the solids from the liquids. Reserve the solids for later and return the strained liquid to the pot of soup.
4. Let the soup cool slightly, then puree the soup in a blender until smooth. You may need to do this in batches as you do not want to fill the blender jar more than halfway. If necessary, reheat soup after blending, then stir in the reserved solids.

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1Pot Golden Curry Lentil Soup Minimalist Baker …

WEBSep 28, 2018 · Instructions. Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and shallot. Sauté for 3 minutes, …

1. Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and shallot. Sauté for 3 minutes, stirring frequently, until softened and slightly browned.
2. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and a pinch of salt and stir. Cook for 1-2 minutes more, stirring occasionally.
3. Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Once the mixture comes back to a low bubble, reduce heat to low or until you achieve a gentle simmer.
4. Add coconut aminos and curry powder and stir once more. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender (red lentils cook pretty quickly, so if you're using other lentils, adjust cook time as needed). If the mixture becomes too thick, you can add more coconut milk or vegetable broth as needed. (We added a bit more of each to thin.)

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Curry Lentil Soup – WellPlated.com

WEBMay 20, 2020 · Sauté the onion and carrots. Reduce the heat and stir in the spices, garlic, and ginger. Add the lentils, broth, and tomatoes, then …

1. In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and salt. Cook until the vegetables begin to soften, about 4 minutes.
2. Reduce the heat to low. Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring to coat the vegetables with the spices. Add the garlic and ginger. Stir and cook 30 seconds. If the spices start to stick, drizzle in a bit more oil as needed so that they do not burn.
3. Add the lentils, broth, and crushed tomatoes. Increase the heat to bring to a gentle simmer. Cook uncovered, stirring occasionally, until the lentils are tender but not mushy, about 25 minutes. If the soup is thicker than you would like, splash in a bit of water to reach your desired consistency. (We like our soup fairly thick.)
4. Remove from the heat and stir in the lemon juice. Taste and add additional salt as desired (the amount you need will vary based on your vegetable broth). If you'd like it spicier, add a touch of additional cayenne (a little goes a long way). Serve warm, topped with chopped fresh cilantro.

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