Lentil Soup
This is just a really great, easy lentil soup recipe. Because no one should have to settle for bland lentil soup!
No need to soak lentils.
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
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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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dal soup recipe for weight loss | healthy lentil soup recipe | weight loss soup recipe
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dal soup recipe | dahl soup | lentil soup recipe | daal soup with detailed photo and video recipe. an easy and healthy filling soup recipe made with different types of lentils, veggies and spices. it is protein-rich soup, which is not just limited to the starter or appetiser section and can also be served as a full meal. generally, it is added with basic vegetables to keep it simple, but you may wide range of vegetables like potatoes and corn to make a balanced meal.
dal soup recipe | dahl soup | lentil soup recipe | daal soup with step by step photo and video recipe. dal or lentil is one of an integral part of indian cuisine and is used for different types of recipes. generally, these recipes are gravy or curry-based recipes, which is generally served with choice of rice or roti recipes. however, there are other types of recipes too and soup is one such variant where different types of lentil is mixed together to form dal soup recipe.
How to Make Deliciously Creamy Carrot Soup
This Carrot Soup is so full of flavor it may very well become your new favorite soup! Who knew carrot soup could be THIS GOOD!?!
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✅Ingredients
• 8 carrots peeled and chopped
• 2 shallots sliced
• 1 white onion diced
• 1/2 tsp salt or to taste
• 8 cloves garlic sliced
• 2 tsp Thai red curry paste
• 4 tablespoons butter
• 1 cup heavy cream
• 6 cups vegetable broth
✅Instructions
00:00:20 - Prepare ingredients for Deliciously Creamy Carrot Soup
00:03:23 - Quick recap Deliciously Creamy Carrot Soup recipe
1️⃣ 00:00:38 - In a large saucepan, melt the butter over medium heat. Add in the shallots and onions and saute for about 5 to 7 minutes. Season with a little salt. Add in the garlic and thai red curry paste and saute for just another minute or two to allow the flavors to be released.
2️⃣ 00:01:26 - Add in the carrots and vegetable broth and bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes.
3️⃣ 00:01:56 - Use a hand blender to puree the soup, or puree in batches in a food processor or blender. After the soup has been pureed, return to a low heat and add in the heavy cream. Taste and add salt if necessary. Hold soup warm to serve.
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Lentil Curry Recipe
This lentil curry is creamy, rich, healthy and very easy to make. If you have never tried lentil curry, you must try this coconut lentil curry! This is a one-pot recipe, vegan and gluten free. Perfect a midweek dinner or lunch.
Full printable recipe + tips how to make the best lentil curry:
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Ingredients:
2 tablespoons Oil
1 Onion, chopped
4-5 garlic cloves, crushed
2 tablespoons Grated ginger
2 teaspoons Curry powder
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
Salt to taste
Pepper to taste
1 can (14oz/400g) Tomato sauce/crushed tomatoes
3 cups (720ml) Water
1 can (14oz/400g) Coconut milk
1 cup (190g) Dried lentils
1 teaspoon Garam masala (optional)
1-2 tablespoons Coriander leaves, chopped *optional
Directions:
1. Rinse the lentil under cold water and set aside.
2. Heat oi in a large pan/pot. Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes. Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.
3. Add tomato sauce, water, coconut milk, lentils, salt, pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.
4. Lentils should be soft and the sauce should be creamy. If too thick, add more water, too thin, simmer for 10-15 more (with a lid off).
5. Check the seasoning, if needed add salt/pepper. Turn the heat off add chopped coriander and stir.
6. Serve with rice, naan or as is.
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The Best Lentil Soup Recipe
Learn how to make the best lentil soup – this easy lentil soup is healthy, vegan, comforting and very easy to make. Perfect soup for cold winter days. All you need is one pot, few basic ingredients and one hour.
Full recipe + tips how to make the best lentil soup:
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Ingredients:
1 large Onion, chopped
2 Celery stalks, chopped
2 medium Carrots, diced
2-3 Garlic crushed, crushed
2 tablespoons Olive oil
1 teaspoon Cumin
1 teaspoon Dried oregano
1 teaspoon Paprika
Salt to taste
Pepper to taste
1 can (14oz/400g) Diced tomatoes/chopped tomatoes
8 cups (2L) Vegetable stock
2 cups (380g) Dried lentils, rinsed
2-3 tablespoons Parsley/coriander, chopped
2 tablespoons Lemon juice, fresh
Directions:
1. In a large pot heat olive oil, add chopped onion and sauté for 6-7 minutes, until slightly golden. Add chopped celery and diced carrots, cook for 4-5 minutes, until tender. Add crushed garlic, cumin, dried oregano, paprika and cook, stirring for 1 minutes.
2. Add minced/chopped tomatoes and cook for 1-2 minutes.
3. Add rinsed lentils, vegetable stock, salt and pepper. Bring to a boil over high heat, then, reduce the heat to low, cover with a lid, and simmer for 30-45 minutes. Check the seasoning and add salt/pepper if needed.
4. Add chopped coriander/parsley, lemon juice, give a quick stir and turn the heat off.
5. Serve!
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