Best Red Lentil Soup With Garam Masala Recipes

MOROCCAN LENTIL SOUP

Steps:

• In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
• Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
• Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

INDIAN SPICED RED LENTIL & CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and celery and cook, stirring frequently, until softened, 7-8 minutes.
• Add the chicken broth, coconut milk, red lentils, ginger and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender and starting to break down.
• Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.
• Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
• Freezer-Friendly Instructions: This soup can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up a lot when frozen, so you'll likely need to add quite a bit of broth when reheating.)

RED LENTIL SOUP WITH GARAM MASALA

Steps:

• In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
• In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
• Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.

INDIAN SWEET POTATO AND LENTIL SOUP

Steps:

• Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
• Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
• Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.