French Lentil And Spinach Soup Recipe | By Victoria Paikin
You have to try this smoky and wonderful French Lentil And Spinach Soup. It's full of iron and nutrients that will give your body healthy vitamin boost in just one bowl.
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Ingredients
1/4 cup extra virgin olive oil
1 medium onion
1 large carrot
1 teaspoon kalonji seeds
1 tablespoon Kirkland organic no-salt seasoning
2 tablespoons smoked paprika
2-3 cups French lentils
2-3 liters water
75 g tomato paste
1 teaspoon dried sage
1 tablespoon dried or fresh rosemary
1 large garlic clove
2 teaspoons Himalayan pink salt
1 teaspoon chili flakes
3-4 cups spinach
Crème fraîche or sour cream and lemon wages for serving
Spinach Lentil and Squash Curry Recipe - Perfect For Easy Vegetarian and Vegan Meals
One pot Lentil curry recipe with spinach and squash is perfect for easy Vegetarian and Vegan Meals. Make this easy lentil recipe enjoy it through out the week. This easy vegetarian curry is packed with nutrient and is delicious, perfect for lunch or dinner.
???? Let me know in the comments if you enjoyed my vegan Lentil curry recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings approx.)
1 cup / 180g Dry red lentils - Soak lentils in water for 1 hour
500g Squash (cut into cubes) - I have used Butternut squash, you could also use pumpkin or acorn squash
100g / 3 cups Spinach leaves - chopped
2 to 3 tablespoon olive oil OR oil of choice
1+1/2 cup / 200g Onion
1 Tablespoon Ginger - finely chopped
1 tablespoon Garlic - finely chopped
3/4 cup / 175ml Tomato puree / Passata (strained tomatoes)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/8 teaspoon Asafoetida (hing)
1/4 to 1/2 teaspoon cayenne pepper (OPTIONAL)
4 cups / 900ml water OR Vegetable broth/stock
Salt to taste ( I added total 1+3/4 Teaspoon of pink Himalayan salt)
???? Garnish:
1/2 cup / 20g fresh Cilantro / Coriander leaves
1/2 teaspoon Ground Black Pepper
Lemon Juice to taste (I added 1/2 Tablespoon but you do you)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the red lentils a few times, until the water runs clear and then soak for 1 hour. Finely chop the onion, ginger and garlic. Chop the squash in to 1 inch cubes (approx.).
To a heated pan add the cooking oil, onions and 1/4 teaspoon salt. Fry on medium heat until the onions are lightly browned. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip this step.
Add the ginger and garlic and fry for another 1 minute or until fragrant. Now reduce the heat to low and add the spices (turmeric, ground cumin, coriander, garam masala, asafoetida and cayenne pepper). Fry on low heat for about 1 minute or so. Add the tomato puree or passata and mix well. Cook the puree for another 2 minutes. Add the chopped squash, soaked/strained red lentils, salt to taste, water and mix well. Turn up the heat, cover the lid and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low (or low depending on the heat of your stove). Cook on medium-low heat for about 25 to 30 minutes or until the lentils are completely cooked.
✅ ???? NOTE: The cooking time of the lentils depends on the quality of the lentils. One batch of red lentils maybe drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove.
Once the lentils are cooked uncover and give it a mix. Whisk the with the spatula to break down the lentils, this will make the dish creamy. Now increase the heat to medium and bring the lentils to a boil. Add the chopped spinach leaves and mix well. Cook the spinach for about 1 minute or so. Turn off the heat.
✅ ???? NOTE: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste.
Add the chopped cilantro, ground black pepper, lemon juice, drizzle of a good quality extra virgin olive oil. Mix well. Serve hot with a steamed rice/naan, green side salad and some pickle.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove
???? Every stove is different so regulate the heat as required
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
*****
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Turkish Red Lentil Soup #shorts
Turkish Red Lentil Soup. Recipe below
Soup:
1 cup red lentils
1 onion, diced
1 clove garlic
1 carrot, chopped
1 potato, chopped
1 tsp red pepper flakes
1 tsp cumin
1 tsp black pepper
2 teaspoons dried mint
Salt to taste
6 cups water
Sauce:
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon dried mint
Combine red lentils, roughly chopped onion, carrot, potato, garlic and spices. Pour water over these and cook until tender. Blend it until smooth.
Now make a sauce with tomato paste, chili powder and mint. Pour it over the soup, give it a good stir and serve!
Make sure to squeeze lemon over your soup while eating.
Red Lentil & Spinach Soup Recipe | Healthy + Delicious + Quick | Vegan-Vegetarian Friendly Recipe
Full recipe of Red Lentil & spinach Soup
Delicious and healthy Red Lentil and Spinach Soup. Lentil soup for the perfect lunch dish. It can be served with yogurt or bread or with naan bread
Servings for four
Ingredients:
1/2 cup of red lentil
50 gm baby spinach chopped
1 medium size onion chopped
1 medium size tomato chopped
1/2 teaspoon ginger finely chopped
2 garlic cloves chopped
1/2 teaspoon turmeric powder
1/2 teaspoon red chili flakes
1/2 teaspoon cumin powder (optional)
1/2 teaspoon salt
Black pepper for taste
1 tablespoon lemon juice
Description:
1. Heat olive oil in a pan over medium heat. Add onions and saute it on a medium heat for a couple of minutes
2. Add ginger and garlic, cook for 1 minute on a medium to low heat
3. Add turmeric powder, cumin powder, red chili flakes, black pepper and salt, cook over a medium to low heat for a minute
4. Add chopped tomatoes and cook for 3 to 4 minutes on a medium heat
5. Add red lentil (washed with water) and water. Bring the water to a boil and cook with the lid closed on a medium heat until the lentil is tender
6. Stir occasionally and add more water if required
7. Taste and adjust the seasoning
8. Add chopped baby spinach, mix well and turn off the stove
9. Serve warm lentil soup with bread or naan bread
Curry Lentil Soup in 30 mins
⭐️ Get Recipe:
Curry lentil soup is an easy and tasty one-pot recipe where earthy lentils are simmered in a delicious curry sauce with spices, tomatoes, and vegetables.
⭐️ INGREDIENTS
2 tablespoons olive oil
1 large onion chopped
2 carrots cut into discs
3 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes, more or less to taste
5 - 6 cups vegetable broth
1 can (15 ounces) crushed tomatoes
1 cup dry lentils, green or brown
1 pound potatoes peeled and cut into bite-size chunks
5 ounces kale or spinach, chopped
1 teaspoon salt or more to taste
2 twists of black pepper
1 lime optional, to squeeze on top
❤️ Nico & Louise
Theplantbasedschool.com
Lentil and Spinach Soup (Calcium Rich) by Tarla Dalal
Lentil and Spinach Soup,
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Lentil and Spinach Soup
This hearty soup hosts an abundance of calcium from lentils and spinach. Try it once and you are sure to go for a second helping.
Preparation time: 10 minutes. Cooking time: 15 minutes. Serves 4.
Ingredients
¾ cup masoor dal (split red lentils), washed and drained
1 cup chopped spinach (palak)
2 cloves garlic (lehsun), crushed
½ cup sliced onions
1½ cups roughly chopped tomatoes
½ cup milk
½ tsp chilli powder
Salt to taste
For serving
Whole wheat bread sticks
Method
1. Combine the garlic and onions in a pressure cooker and dry roast on a medium flame for a few seconds.
2. Add the tomatoes, masoor dal along with 2 cups of water, mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid. Keep aside to cool.
4. Once cooled, blend in a mixer to a smooth purée.
5. Transfer the purée to a deep pan, add the milk and chilli powder, spinach, salt and 1 cup of water, mix well and bring to boil
6. Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot with whole wheat bread sticks.
Nutritive values per serving
Energy: 183 calories.
Protein: 10.5 gm.
Carbohydrate: 24.2 gm.
Fat: 3.7 gm.
Calcium: 179.2 mg.