Best Curried Lentil And Vegetable Soup Recipes

Curried Lentil and Vegetable Soup image

Provided by Jubes

Categories Lentil

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons oil
3 teaspoons curry powder or 1 1/2 teaspoons asian curry paste
1 medium onion
6 cups vegetable stock or 6 cups chicken stock
1 tablespoon tomato paste
1 cup dried red lentils, thoroughly rinsed with water and drained
125 g broccoli
1 small carrot, chopped
2 sticks celery, chopped
1 zucchini, chopped

Steps:

Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
Add the lentils, cover and simmer for 15 minutes.
Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
For Vegetarian use the vegetable broth.

Nutrition Facts : Calories 184, Fat 5.3, SaturatedFat 0.7, Sodium 50.2, Carbohydrate 25.6, Fiber 11.8, Sugar 3.6, Protein 9.8

Curried Lentil and Vegetable Soup image

Provided by wizkid

Categories Lentil

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces carrots, diced
8 ounces celery, diced
8 ounces potatoes, diced
1 large onion, finely sliced
4 cloves garlic, finely chopped
3 ounces butter
2 tablespoons of hot curry powder
2 tablespoons tomato puree
2 pints vegetable stock
8 ounces red lentils
2 tablespoons of finely chopped fresh coriander leaves

Steps:

Gently melt the butter in a heavy saucepan.
Gently fry the onions and garlic until transparent.
Add the other vegetables and gently fry for about 5 minutes.
Add the curry powder and fry for a further 5 minutes.
Add the lentils, tomatoe puree and the vegetable stock and cook for approximately 20 minutes until all the ingredients are cooked.
Just before serving add the fresh coriander leaves.

Nutrition Facts : Calories 473.7, Fat 19.4, SaturatedFat 11.3, Cholesterol 45.7, Sodium 221.9, Carbohydrate 60.9, Fiber 12.2, Sugar 6.3, Protein 18.7

Curried Lentil and Vegetable Soup image

Provided by katew

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 teaspoons curry powder, I use mild
1 brown onion, finely chopped
1 parsnip, peeled and finely chopped
1 potato, peeled and diced
2 carrots, peeled and diced
2 celery ribs, finely chopped
1 cup dry green lentils, rinsed and picked over
1 red apple, peeled and diced
1 tomatoes, finely chopped
1 liter stock, i use vegetable stock