Lentil Soup (Spicy Lentil Soup) Recipe
Lentil Soup Recipe. Spicy Lentil Soup
Ingredients:
3/4 Cup (3.5 oz / 99g) Lentils
5 oz (142g) Celery
1 Large Carrot (5 oz / 142g)
1/2 Bunch (1 oz / 30g) Parsley
1 Onion
2 Tbsp Vegetable Oil
Curry Seasoning
Ground Chili Pepper, Salt
Preparations:
1- Grate the onion and carrots.
2- Dice the celery.
3- Mince the parsley.
Directions:
Lentil Soup or Spicy Lentil Soup is consider a grade A food. It contains most of essential vitamins and minerals our body need. Lentils are very high in molybdenum, folate, fiber…Read More
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BOL's Spiced Lentil Soup!
Full recipe on bosh.tv
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This is our recreation of the super hearty spiced lentil soup from BOL. Our good friends at BOL have made the bold decision to go completely plant-based and this is one of the dishes from their delicious range of products.
It’s not quite summer yet, and we love a warming soup on a chilly, rainy day. It’s perfect for making in batch and enjoying throughout the week.
The red lentils in this dish give the soup a creamy texture and the spices work perfectly together to give it a kick on a cold day. This protein packed soup is ideal for a pre or post workout meal and the kale gives it an added protein punch, whilst also getting your greens in for the day.
We love this recipe with a side of freshly baked bread, but enjoy however you want! This soup is..
Warm
Comforting
Hearty
Flu fighting
100% plant based and vegan
We hope you enjoy this recipe! Next time you’re out on your lunch break and looking for something to eat, keep your eyes peeled for the wide range of amazing plant-based food from BOL.
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The best lentil soup of all time - A classic middle eastern recipe
The best lentil soup of all time - A classic middle eastern recipe
We're making a creamy and delicious vegan lentil soup using just a few ingredients, that will have a ton of flavor. This soup is a classic middle eastern dish that's served during winter and Ramadan, it may just become your new favourite soup this winter.
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00:00 Intro
00:42 Preparing the ingredients
02:20 Assembling the stew
03:40 Seasoning and adding vermicelli
05:14 Serving and taste test
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Ingredients:
250g (1/2 lb) Red Lentils
150g (5 1/4 oz) Carrots
1 Brown Onion
1 Tomato
4-6 Garlic Cloves
1/2 Cup Vermicelli
3 Tbsp White Vinegar
1 1/2 Tbsp Olive Oil
1 1/2 Tsp Salt
1 1/2 Tsp Cumin
1/2 Tsp Black Pepper
1/4 Tsp Chilli
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Directions:
1. Peel and slice your carrot into large chunks
2. Slice both your onion and tomato into quarters
3. Peel your garlic cloves, mince 2 of them and set aside
4. Add your chopped vegetables, the lentils and garlic (the whole ones not minced) to a large pot
5. Add 1.25 litres (quarts) of stock or water to the pot and1 teaspoon cumin, turn the heat up to high and boil the pot
6. When it boils, pull out your tomato quarters and remove their skin, then add them back to the pot
7. Turn the heat down to low and allow the soup to simmer for 45 minutes
8. When done simmering, the carrots should be cooked through, use an immersion blender to turn the soup into a smooth mixture. Be sure to blend all the vegetable pieces and it should be uniformly smooth.
9. In a small pot add 1/2 a tbsp of olive oil on medium high heat and add the minced garlic to it
10. Fry for about 30 seconds then add the remaining cumin
11. Fry for another 10-15 seconds then add the vinegar
12. Mix and fry for 15 more seconds and add it to the lentil soup
13. Mix in well then add salt, pepper and chilli powder (optional)
14. In a pot add the remaining olive oil and the vermicelli and fry on medium high heat until it turns a golden color
15. Add the fried vermicelli to the soup as well as about 1 cup of water, bring the pot to a boil once more and allow the vermicelli to cook for 10 minutes
16. When the time is up, your soup is ready, add more water if necessary to thin it out until it's a smooth liquid
17. Garnish with coriander, chilli and nigella seeds
Spicy Lentil Soup I The Buddhist Chef
This spicy lentil soup is a flavorful and hearty one-pot dinner! You don’t need to add a thing but your favorite pita or freshly-baked bread. Because lentils pack lots of protein and fiber, they make a great substitute for meat.
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Lentil Soup with Spicy Italian Sausage
Today I would like to share with you my Lentil Soup with Spicy Italian Sausage.
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How To Make Red Lentil Soup | One Pot Soup Recipe | Veg Lentils | Healthy Soup Recipe | Upasana
Red Lentils Soup Recipe | How To Make Veg Soup | Vegetable Soup Recipe | Instant Soup Recipe | Healthy Soup | Easy Lentils Soup | Lentils Soup | Basic Soup Recipe | Middle Eastern Lentil Soup | Veg Soup Recipe | Homemade Soup | Soup Recipe | Quick & Easy | Rajshri Food
Learn how to make Red Lentils Soup at home with our chef Upasana.
Red Lentils Soup Ingredients:
- 3 tbsp Olive Oil
- 1 Onion (chopped)
- 4-5 Garlic Cloves (crushed)
- 1 Red Bell Pepper (chopped)
- 1 Yellow Bell Pepper (chopped)
- 2 Carrots (sliced)
- 3 Tomatoes (chopped)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dried Basil Leaves
- 1/2 tsp Oregano
- 1/4 tsp Dried Thyme
- 1 tsp Red Chilli Flakes
- 1/4 tsp Black Pepper Powder
- 1 tsp Salt
- 1/4 tsp Kashmiri Red Chilli Powder
- 1 cup Red Lentils (washed)
- 5 cups Vegetable Stock
- Spinach Leaves
#RedLentilSoup #SoupRecipe #AnybodyCanCookWithRajshriFood
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Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a thick soup. It is a staple food throughout Europe and the Middle East.
Lentil soup may include vegetables such as carrots, potatoes, celery, parsley, tomato, pumpkin, ripe plantain and onion. Common flavorings are garlic, bay leaf, cumin, olive oil, and vinegar. It is sometimes garnished with croutons or chopped herbs or butter, olive oil, cream or yogurt. Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, the soup is commonly puréed before serving, and is traditionally consumed in the winter.
Lentil soup is recognized as highly nutritious, a good source of protein, dietary fiber, iron and potassium.[6] Hippocrates prescribed lentils for patients with liver ailments |
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