Best Low Fat Spicy Lentil Soup Vegetarian Too Recipes

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SPICY LENTIL SOUP



Spicy Lentil Soup image

This is a filling, hearty soup that is very easy to make!

Provided by Darcie Paule

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
¼ cup chopped onion
4 cloves garlic, chopped
1 large carrot, chopped
1 large stalk celery, chopped
2 tablespoons tomato paste
⅛ teaspoon crushed red pepper flakes, or more to taste
⅛ teaspoon cayenne pepper, or more to taste
salt and ground black pepper to taste
6 cups chicken stock
1 ½ cups dry lentils

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
  • Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
  • Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
  • Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.7 g, Cholesterol 0.7 mg, Fat 3.5 g, Fiber 15.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 711.3 mg, Sugar 3.2 g

SPICY LENTIL VEGETABLE SOUP



Spicy Lentil Vegetable Soup image

This is a healthy, hearty, spicy, relatively easy-to-make, delicious soup recipe. The roasted peppers really make it something special. I just made it up and am eating it now, and I am in love.

Provided by hot_curry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h30m

Yield 4

Number Of Ingredients 14

1 red bell pepper
½ green bell pepper
3 cups water
1 cup brown lentils
1 tablespoon olive oil
1 carrot, sliced
1 onion, chopped
1 broccoli floret, chopped
2 cups vegetable broth
1 tablespoon crushed red pepper flakes
1 tablespoon ground ginger
1 tablespoon ground black pepper
1 teaspoon dried thyme leaves
1 teaspoon dried rubbed sage

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  • Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
  • Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
  • Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
  • If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 47 g, Fat 5.1 g, Fiber 19.8 g, Protein 15.8 g, SaturatedFat 0.7 g, Sodium 269.1 mg, Sugar 8.2 g

SPICY VEGGIE & LENTIL SOUP



Spicy Veggie & Lentil Soup image

I enjoy this recipe because it's meatless, inexpensive and simply delicious! You can substitute any vegetables you like-it's all a matter of preference. Serve warm pita bread on the side. -Geraldine Hennessey, Glendale, New York

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 cups halved fresh green beans
2 cups fresh cauliflowerets
1 cup dried lentils, rinsed and drained
1 cup fresh baby carrots, halved diagonally
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
4 cups beef or vegetable stock
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/4 teaspoon pepper
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes with spicy red pepper, undrained

Steps:

  • In a 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 6-8 hours., Discard bay leaves. Stir in salt and diced tomatoes; cook, covered, 30 minutes longer.

Nutrition Facts : Calories 146 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 693mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

LOW FAT SPICY LENTIL SOUP (VEGETARIAN TOO!)



Low Fat Spicy Lentil Soup (Vegetarian Too!) image

This is so easy to do! Doesn't get simpler to make, TRUE! Dump in pot, let it cook, Imagine if low fat cooking like this was all it took!

Provided by mickeydownunder

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 cups chicken stock
800 g canned tomatoes
1/2 cup red lentil
1/2 teaspoon chili flakes
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon garam masala
1/2 teaspoon dried mustard
1/4 teaspoon turmeric
1/4 teaspoon fenugreek seeds
1/2 cup fresh coriander

Steps:

  • In large saucepan, combine ALL of the above; bring to a boil THEN simmer covered for 10 minutes.
  • Simmer uncovered for 15 minutes; until soup thickens and lentils will soft.
  • ENJOY!
  • NOTE: If want a stronger flavour, can sauté everything except coriander in 2 tbsp of stock before adding to other ingredients.

Nutrition Facts : Calories 187.7, Fat 3.2, SaturatedFat 0.7, Cholesterol 5.4, Sodium 519.7, Carbohydrate 29.4, Fiber 4.9, Sugar 8.1, Protein 12.4

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