Best Jorges Indian Spiced Tomato Lentil Soup Recipes

Indian-Spiced Lentil Soup image

Provided by Poecile

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 yellow onion, chopped
2 sweet potatoes, peeled and diced
2 garlic cloves, minced
1 (14 1/2 ounce) can petite diced tomatoes with juice
1 tablespoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 cup dried brown lentils, rinsed
1 cup dried split red lentils, rinsed
6 cups water or 6 cups vegetable stock
1/4 cup fresh cilantro leaves, minced
pepper, to taste
salt, to taste

Steps:

Heat the oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Cover and cook about 15 minute or until softened.
Add the tomatoes and their juice.
Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and water (or stock) and bring to a boil.
Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
Add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
Serve hot.

Nutrition Facts : Calories 334.6, Fat 5.5, SaturatedFat 0.8, Sodium 182.9, Carbohydrate 54.5, Fiber 22.3, Sugar 6.5, Protein 18.1

Spiced Tomato and Red Lentil Soup image

Provided by mary winecoff

Categories Lentil

Time 45m

Yield 14 cups, 8 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
2 medium yellow onions, chopped
kosher salt
2 tablespoons Madras curry powder or 2 tablespoons garam masala
2 quarts chicken broth or 2 quarts homemade vegetable broth
2 (14 1/2 ounce) cans petit-diced tomatoes
1 lb dried red lentils, pick over, rinsed and drained
2 medium celery ribs, cut into small dice
1 medium carrot, peeled and cut into small dice
2 medium garlic cloves, peeled and chopped
1/8 teaspoon cayenne

Steps:

Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.

Spicy Indian Lentil and Tomato Soup image

Yield serves 4

Number Of Ingredients 16

1 cup dried lentils
6 cups water
1 teaspoon cumin seeds
1 tablespoon coriander seeds
8 black peppercorns
1 teaspoon ground turmeric
1 teaspoon tamarind concentrate (see Note on pages 51-52)
3 large tomatoes, coarsely chopped
3 cloves garlic, finely minced
Kernels cut from 2 ears fresh corn, or 1 cup frozen corn
Salt to taste
Tempering Oil
2 teaspoons ghee
2 teaspoons black mustard seeds
1 dried red chile, broken into bits
1/4 cup chopped fresh cilantro leaves

Steps:

Wash the lentils thoroughly, being sure to remove any small stones or dirt. Place them, along with the water, in the slow cooker insert.
In an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, and peppercorns to a coarse powder.
In a bowl, combine the ground spices, turmeric, tamarind concentrate, tomatoes, and garlic; add to the lentils.
Cook, covered, on low for 5 to 6 hours, or until the lentils are quite tender and the flavors have melded.
Add the corn and salt to taste just before serving so that the corn retains its fresh flavor and texture.
To make the tempering oil, heat the ghee in a frying pan, then add the mustard seeds and broken chile and sauté until the seeds begin to pop. Quickly remove from the heat and drizzle a tiny bit over each bowl of soup.
Sprinkle with the fresh cilantro and serve.
Suggested Beverage
Any chilled, aromatic white wine will do nicely here.