Best Tomato And Lentil Soup Recipes

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SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)



Spinach and Tomato Dal (Indian Lentil Soup) image

This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.

Provided by lucky

Categories     World Cuisine Recipes     Asian     Indian

Time 1h50m

Yield 4

Number Of Ingredients 14

1 cup red lentils
4 cups water
1 teaspoon salt, plus more for seasoning
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, minced
1 pinch ground turmeric
1 bunch spinach, chopped
1 large plum tomato, chopped
½ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
water, as needed

Steps:

  • Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
  • Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
  • Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g

SPICY TOMATO AND LENTIL SOUP



Spicy Tomato and Lentil Soup image

A quick, easy and tasty recipe for thick lentil soup. This works best using a hand blender or a food mixer, but you can puree it in the blender too. Serve with thickly sliced crusty bread for a filling and delicious meal.

Provided by Dave-o

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

Time 30m

Yield 4

Number Of Ingredients 11

1 onion, finely chopped
1 tablespoon olive oil
1 chile pepper, chopped
1 cup red lentils
1 (14.5 ounce) can peeled and diced tomatoes
1 cup water
salt and pepper to taste
½ teaspoon ground cumin
1 teaspoon dried basil
¼ cup sour cream, for topping
2 sprigs fresh basil leaves for garnish

Steps:

  • Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
  • When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 32 g, Cholesterol 6.3 mg, Fat 7 g, Fiber 11.1 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 268.9 mg, Sugar 6.5 g

CURRIED LENTIL, TOMATO, AND COCONUT SOUP



Curried Lentil, Tomato, and Coconut Soup image

This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Provided by Yotam Ottolenghi

Categories     Bon Appétit     Soup/Stew     Winter     Lentil     Curry     Ginger     Coconut     Tomato     Cilantro     Quick and Healthy     Quick & Easy     Healthy     Wheat/Gluten-Free     Vegetarian

Yield 4 servings

Number Of Ingredients 12

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (2 1/2") piece ginger, peeled, finely grated
1 tablespoon medium curry powder (such as S&B)
1/4 teaspoon crushed red pepper flakes
3/4 cup red lentils
1 (14.5-ounce) can crushed tomatoes
1/2 cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 (13.5-ounce) can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Steps:

  • Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
  • To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
  • Do Ahead
  • Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

RED LENTIL, TOMATO AND SPINACH SOUP



Red Lentil, Tomato and Spinach Soup image

This is an Indian dish high in Iron. I found this on line and tweeked a bit. Both tomatoes and spinach are good sources of iron. They complement each other. Not in just taste but work together to help the body absorb the iron.

Provided by Rita1652

Categories     Lentil

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons masoor dal, washed (split red lentils)
2 cups chopped tomatoes or 2 cups diced tomatoes
3/4 cup chopped spinach (palak)
1/2 cup chopped onion
1 -2 teaspoon chopped garlic
2 -3 black peppercorns
1/2 cup milk or 1/2 cup soymilk
1 teaspoon lemon juice
2 teaspoons ghee or 2 teaspoons olive oil
salt

Steps:

  • Heat the butter in a pan and add the onions, garlic and peppercorns.
  • When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
  • When cool, blend to get a smooth purée.
  • Add the spinach, milk and bring to a boil.
  • Finish by adding the lemon juice.
  • Serve hot.

Nutrition Facts : Calories 85.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.8, Sodium 25.3, Carbohydrate 10.9, Fiber 2.2, Sugar 3.3, Protein 3.7

LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP



Lightly Spiced Lentil, Red Pepper and Tomato Soup image

Make and share this Lightly Spiced Lentil, Red Pepper and Tomato Soup recipe from Food.com.

Provided by Moyni

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion, diced
1 teaspoon ground cumin
2 teaspoons chili flakes
1 tablespoon oil
140 g red lentils, rinsed and drained
1 (400 g) can chopped tomatoes
2 large grilled red bell peppers, rinsed and roughly chopped (from a jar)
1 liter vegetable stock
1 tablespoon parsley or 1 tablespoon coriander, leaf (to garnish)

Steps:

  • Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
  • Add oil.
  • Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
  • Stir in the lentils.
  • Stir in the tomatoes and peppers.
  • Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
  • Use a stick blender or liquidize in batches.
  • Serve with coriander or parsley as garnish.

Nutrition Facts : Calories 211.3, Fat 5, SaturatedFat 0.7, Sodium 35.4, Carbohydrate 33.1, Fiber 7.7, Sugar 7.4, Protein 11

PERSIAN-STYLE RED LENTIL AND TOMATO SOUP



Persian-Style Red Lentil and Tomato Soup image

This tangy soup is low-fat, quick and easy to prepare! It is a copycat-of a-copycat recipe from the soup served at Reza's, a Persian restaurant in Chicago (so called because I have never been to Reza's, but once had someone else's imitation of it!). Sumac powder and dried limes can both be found at Middle Eastern groceries or ethnic stores.

Provided by Sephardi Kitchen

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 medium onion, chopped finely
1 carrot, chopped finely
1 celery, chopped (optional)
2 -3 garlic cloves, crushed and minced
1 (15 ounce) can chopped tomatoes
4 cups vegetable stock or 4 cups chicken stock
1/2 cup red lentil, rinsed
1 bunch parsley, chopped (or 2tbs dried)
1 tablespoon dried dill
1 -2 tablespoon sumac
1 dried lime (strongly preferred, but can substitute with 1/4 c lime or lemon juice)
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 bay leaf
salt and pepper

Steps:

  • Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
  • Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
  • Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
  • Using an immersion blender or regular blender, puree half the soup, return to the pot.
  • Add sumac and parsley/other herbs, cook 5 minutes longer.
  • Serve hot with bread and a dollop of yogurt (optional).

LENTIL SOUP WITH TOMATO AND TUSCAN KALE



Lentil Soup with Tomato and Tuscan Kale image

This warming soup is chock-full of fiber and vegetable goodness. "It's made of lentils and dark-green leafy vegetables, and that's a great thing for your body," says New York City chef Marco Canora, from whose cookbook A Good Food Day this recipe is taken. "To have health and wellness," he says, "the best thing you can do is cook for yourself, because you control the fats and salts and you are cooking with whole foods."

Provided by Marco Canora

Categories     appetizer

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 19

1 head garlic
1 pound brown lentils
1/2 yellow onion
1 carrot, peeled and halved lengthwise
1 celery stalk, cut into large pieces
1 bay leaf
Fine sea salt
1 medium red onion, coarsely chopped (about 2 cups)
2 small carrots, coarsely chopped (about 1 cup)
2 celery stalks, coarsely chopped (about 1 cup)
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1/2 cup extra-virgin olive oil, plus more for serving
1 tablespoon tomato paste
One 14.5-ounce can whole peeled tomatoes with their juices
Fine sea salt and freshly ground black pepper
1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2 inches with water. Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer and cook until the lentils are creamy and tender, about 40 minutes.
  • Remove and discard the onion, carrots, celery, bay leaf and garlic. Using an immersion blender, puree about one-third of the lentils and return them to the pot. (Or scoop one-third of the lentils into a standard blender and puree, then add back to the pot.)
  • For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary and thyme and pulse until the vegetables are minced. Add the mixture to a separate large soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring occasionally, until they soften and color slightly, 10 to 12 minutes. Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and cook for 10 minutes, until the kale is soft.
  • Add the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a time, to thin the soup (it can be more or less water, depending on the level of thickness you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for about 30 minutes to allow the flavors to come together. Taste and add salt, if needed. Serve with black pepper, Parmesan and a drizzle of olive oil.

SPICY SAUSAGE, BEAN / LENTIL, AND TOMATO SOUP



SPICY SAUSAGE, BEAN / LENTIL, AND TOMATO SOUP image

Categories     Bean

Yield 6

Number Of Ingredients 15

2 tsp. + 2 tsp. olive oil (or more, depending on your pan)
1 onion, chopped
1 cup finely diced celery
1 T minced garlic (or less, but I like a lot of garlic in this)
1/2 tsp. hot red pepper flakes (more or less to taste)
1/2 tsp. dried thyme
1 tsp. dried Greek or Turkish oregano (or regular oregano will work, but don't use Mexican oregano)
1 tsp. ground fennel seed (optional, but this really adds to the flavor)
5 links (19.5 oz.) hot turkey Italian Sausage
8 cups chicken stock
3 cans petite dice tomatoes with juice (14.5 oz. can)
1 1/2 cups dried brown lentils or small beans
2 dried bay leaves
salt and fresh ground black pepper to taste
chopped fresh parsley for garnish (optional)

Steps:

  • Heat 2 tsp. olive oil, add chopped onion and celery and saute until it's just starting to brown, about 5 minutes. Add minced garlic and saute 1 minute more, then add red pepper flakes, dried thyme, dried oregano, and ground fennel seed and saute 1 minute more. Cook beans / lentils separately with combo of water and chicken broth. When tender add onions. Add the rest of the chicken stock, diced tomatoes and juice, and bay leaves to the soup pot. Heat soup until it's barely boiling, then reduce heat. Add 2 tsp. more olive oil to pan that had onions, squeeze turkey sausage out of casings and saute until the sausage is nicely browned, breaking it apart with a metal turner as it cooks. (You may need a bit more olive oil if you don't use a non-stick pan.) Add browned sausage to soup pot, then deglaze the pan with 2 cups of the chicken stock, scraping the browned sausage bits off the bottom of the pan, and add that to soup pot. When lentils are soft, remove about 1/3 of soup mixture and use an immersion blender, food processor, or blender to puree the mixture until it's very smooth, about 2 minutes. (Be very careful with the hot soup if you use a food processor or blender.) Taste soup, season to taste with salt and fresh ground black pepper, and serve hot, garnished with chopped parsley if desired. This soup freezes well, so you might want to make a double batch and freeze some for lunches to take to work.

SPICED TOMATO AND RED LENTIL SOUP



Spiced Tomato and Red Lentil Soup image

Curry powder and garam masala are both Indian spice blends. These blends vary in flavor. Experiment to see which you prefer. This recipe comes from the January 2009 issue of Fine Cooking.

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.

CREAMY TOMATO AND LENTIL SLOW COOKER SOUP



Creamy Tomato and Lentil Slow Cooker Soup image

a spicy soup based on a Breville recipe in the slow cooker's sample recipes. I have modified this a bit - see which version you prefer.Originally it included 4 cloves garlic, 3 tsp minced chilli and you stirred 1/3 cup sun dried tomato pesto through at the end. I found this too hot. Even this version is fairly spicy but yummy! Next time I make it I will leave out the chilli altogether and just add sun dried tomato pesto.

Provided by maggie in australia

Categories     One Dish Meal

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 medium Spanish onions, sliced
2 garlic cloves, crushed
1 teaspoon red chili pepper flakes
6 cups tinned crushed tomatoes
6 cups vegetable stock
1/2 cup tomato paste
1 1/2 tablespoons brown sugar
1 1/2 cups red lentils
1 1/4 cups cream
1/3 cup sun-dried tomato pesto (optional)

Steps:

  • Heat oil in a non stick pan. Cook onion over medium heat until golden. Add garlic and chilli and cook for about 1 minute.
  • Place onion mix in slow cooker. Stir in tomatoes, stock, tomato paste, brown sugar and lentils.
  • Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours.
  • Stir in cream 1/2 hour before end of cooking, replace lid and continue to cook.
  • The orginal recipe says to ladle into bowls and top with 2 tsp sundried tomato pesto. Serve hot with crusty bread.

Nutrition Facts : Calories 299.4, Fat 15.9, SaturatedFat 7.9, Cholesterol 41.5, Sodium 152.1, Carbohydrate 31, Fiber 5.2, Sugar 5.7, Protein 10.9

TOMATO, LENTIL, AND BARLEY SOUP



Tomato, Lentil, and Barley Soup image

Categories     Bread     Salad     Tomato     Barley     Lentil     Winter     Raw     Simmer

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
6 cups water
1/2 pound raw brown or green lentils, rinsed
3/4 cup raw pearl or pot barley, rinsed
2 large celery stalks, diced
2 medium carrots, peeled and sliced
1 cup shredded green cabbage
One 28-ounce can salt-free diced tomatoes, undrained
1/4 cup dry red wine, optional
1 to 2 tablespoons apple cider vinegar, to taste
1/4 cup chopped fresh parsley
2 teaspoons salt-free seasoning (see page 4 for brands)
2 teaspoons paprika
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
  • Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 45 to 55 minutes, or until the lentils, barley, and vegetables are tender. Stir occasionally and add more water if the soup becomes too thick.
  • Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or so, then heat through before serving. This soup thickens as it stands; add water as needed and adjust the seasonings.
  • Nutrition Information
  • Per serving:
  • Calories: 250
  • Total fat: 3g
  • Protein: 13g
  • Fiber: 16g
  • Carbohydrate: 46g
  • Cholesterol: 0mg
  • Sodium: 45mg

RED LENTIL AND TOMATO SOUP



Red Lentil and Tomato Soup image

Make and share this Red Lentil and Tomato Soup recipe from Food.com.

Provided by sdonaldson

Categories     Lentil

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
500 g dried red lentils
7 cups water
850 g chopped tomatoes, canned
415 g tomato soup, canned
2 zucchini, grated
1 teaspoon salt

Steps:

  • In a large saucepan heat oil and saute onion, garlic and spices.
  • Add washed lentils, water, tomatoes and soup. Stir together, then bring to the boil.
  • Reduce heat and simmer for 15 minutes.
  • Add zucchini and salt and simmer for a further 5 minutes.

BARLEY, LENTIL, AND SUN-DRIED TOMATO SOUP



Barley, Lentil, and Sun-Dried Tomato Soup image

At the start of fall I start making this hearty soup, Been making it for as long as I can remember, at first it was hard getting the kids to eat it because it had these little round somethings in it that they thought they didn't like, but when they did try it they loved it and always ate more then one bowl. I like to add sliced...

Provided by Jean Romero

Categories     Other Soups

Time 1h50m

Number Of Ingredients 19

2 Tbsp olive oil
1/2 c red peppers,chopped
1/2 c onions,chopped
1 c celery,chopped
1/4 c carrots, chopped
1 clove garlic,minced
1/4 tsp ground black pepper
8 1/2 c chicken broth
1 can(s) (28 ounce) crushed tomatoes, with juice
1 c pearl barley, uncooked
1 c dry lentils,rinsed & drained
1 c tomato juice
2 c water
2 tsp basil, dried
1 tsp oregano, dried
1/2 tsp thyme, dried
1 bay leaf
8 sun dried tomatoes (packed in oil) drained and chopped
1 c sliced mushrooms (optional)

Steps:

  • 1. In a large kettle or stock pot, add oil and over medium heat saute' red pepper, onion, celery, carrots, and garlic, (mushroom optional) until tender
  • 2. Add salt and pepper and cook for 1 minute longer. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours. (If using whole grain barley, cook for 2 hours or until barley is tender.) Check and stir occasionally. May be thinned with broth or water. Ladle into soup bowles
  • 3. Serve with a good crusty bread, we use sour dough with garlic butter

CURRIED LENTIL, TOMATO, AND COCONUT SOUP



Curried Lentil, Tomato, and Coconut Soup image

Categories     Bean

Number Of Ingredients 11

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2-1/2 piece ginger, peeled and finely grated
1 tablespoon curry powder
3/4 cup red lentils
1 can 14.5 oz can crushed tomatoes
1 salt & pepper
1 can 13.5 oz can unsweetened coconut milk, shaken well (low-fat is fine)
1/2 cup cilantro, finely chopped
1 lime wedges, for serving

Steps:

  • Heat oil in a medium saucepan over medium.
  • Cook onion, stirring often, until softened and golden brown, 8-10 minutes.
  • Add garlic, ginger and curry powder and cook, stirring, until fragrant, about 2 minutes.
  • Add lentils and cook, stirring, 1 minute.
  • Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
  • Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan.
  • Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed.
  • To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.
  • Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

HEARTY LENTIL AND TOMATO SOUP



Hearty Lentil and Tomato Soup image

This recipe is a quick to make and substantial to eat. Just the job for Winter days. It is based on a recipe published long ago by the english Cranks restaurants. If you like a chunky soup then serve as cooked, but if you like your soups smoother then blitz it in a blender or food processor.

Provided by Whizz

Categories     Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 small onion
1 (14 ounce) can tomatoes, chopped
1 tablespoon oil
2/3 cup red lentil
2 pints chicken stock
1 tablespoon tomato concentrate
1/2 teaspoon dried thyme
salt and pepper

Steps:

  • Chop the onion Heat the oil in a saucepan and sauté the onion until transparent.
  • Add the remaining ingredients and stir.
  • Cover and simmer for 30 minutes, stirring occasionally.
  • Adjust seasoning to taste.
  • For a slightly smoother soup, allow it to cool slightly then blitz it in a blender or food processor, then reheat.
  • Serve the soup with chunky wholemeal bread if you want a meal in a dish!

SHAWRBAT 'ADAS MAA BANADOURA (LENTIL AND TOMATO SOUP)



Shawrbat 'adas Maa Banadoura (Lentil and Tomato Soup) image

I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.

Provided by Elmotoo

Categories     Lentil

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 cup lentils, rinsed
7 cups water
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, crushed
2 cups stewed tomatoes
2 teaspoons salt
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon pepper
1/8 teaspoon cayenne
1/4 cup white rice, uncooked
1/4 cup lemon juice

Steps:

  • Place lentils and water in a saucepan and bring to boil. Cover and cook over medium heat for 25 minutes.
  • In the meantime, in a frying pan, heat oil and sauté onions and garlic until they turn golden brown. Stir in remaining ingredients, except lemon juice, and sauté for another 5 minutes.
  • Stir the frying pan contents into the lentils and bring to boil. Cover and cook over low heat for 20 minutes or until rice and lentils are well-cooked. Stir in lemon juice and serve hot.

Nutrition Facts : Calories 98.6, Fat 2.1, SaturatedFat 0.3, Sodium 731.4, Carbohydrate 17.6, Fiber 3.4, Sugar 4.1, Protein 3.7

SPICY INDIAN LENTIL AND TOMATO SOUP



Spicy Indian Lentil and Tomato Soup image

Categories     Tomato     Lentil

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.

TOMATO AND LENTIL SOUP



Tomato and Lentil Soup image

I made this at work this morning (x 8 times this recipe!) so I've borrowed the book to copy it and a few more out I'm interested in.

Provided by JustJanS

Categories     Lentil

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 leek, thinly sliced
1 large carrot, quasrtered and thinly sliced
1 large onion, finely chopped
2 cloves garlic, finely chopped
250 g red lentils
1 1/4 liters water
350 ml tomato juice
1 (400 g) can chopped tomatoes
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 bay leaf
salt and pepper
chopped fresh parsley (to garnish)

Steps:

  • Heat the oil in a large saucepan over medium heat.
  • Add the leek, carrot, onion and garlic, cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened.
  • Rinse and drain the lentils, picking them over for any foreign matter.
  • Add the lentils to the pan and stir in the waster, juice and tomatoes, Add the cumin, coriander, bayleaf and a large pinch of salt.
  • Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes, or until the vegetables are tender.
  • you can now puree the soup if you prefer it smoother or leave it as it is.
  • Season well with salt and pepper before serving.
  • Garnish each serving with a sprinkling of fresh parsley.

SOUP - SPICED RED LENTIL, TOMATO, AND KALE SOUP RECIPE - (4.4/5)



Soup - Spiced Red Lentil, Tomato, and Kale Soup Recipe - (4.4/5) image

Provided by BlueSchmoo

Number Of Ingredients 15

1 teaspoon coconut oil (or other oil)
2 large garlic cloves, minced
1 sweet onion, diced
3 celery stalks, diced
1 bay leaf
1 & 1/4 teaspoon ground cumin
2 teaspoons chili powder
1/2 teaspoon ground coriander
1/4 - 1/2 teaspopon smoked sweet paprika, or to taste
1/8 teaspoon cayenne pepper, or to taste
14 ounce can tomatoes, diced
5 - 6 cups vegetable broth, more if desired
1 cup red lentils, rinsed and drained
Fine grain sea salt and pepper, to taste
2 handfuls torn kale leaves or spinach

Steps:

  • In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy. Stir in kale or spinach and season to taste adding more spices if you wish.

LENTIL AND TOMATO SOUP WITH CORIANDER AND CUMIN



Lentil and Tomato Soup With Coriander and Cumin image

This is a wonderfully fragrant soup with a subtle mix of flavors. It's become a favorite of ours over the years. Originally from a Houston Chronicle food section recipe. Any type of lentils may be used, but the dark green French lentils retain their shape best during cooking. Recipe doubles well and freezes well, without the garnishes.

Provided by Leslie in Texas

Categories     Lentil

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb lentils, picked over and rinsed (2 c.)
1/4 cup extra virgin olive oil
2 cups diced yellow onions
1/4 cup minced garlic
1 tablespoon ground coriander
1 tablespoon fennel seed
2 teaspoons mustard seeds
3/4 teaspoon cayenne pepper
1 (15 ounce) can diced tomatoes, and juice
3 cups tightly packed fresh spinach leaves, coarsely chopped
1 teaspoon salt
1 teaspoon fresh ground pepper
1/4 cup chopped fresh cilantro leaves, and stems as garnish
1/2-3/4 cup crumbled feta cheese, as garnish

Steps:

  • Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
  • Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
  • Drain, reserving cooking liquid separately.
  • In a nonreactive stockpot set over medium heat, heat oil until it ripples.
  • Add onions and sauté until translucent, about 5 minutes.
  • Add garlic and sauté 5 minutes.
  • Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
  • Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
  • Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
  • Stir in spinach and cook until it is completely wilted.
  • If soup is too thick, add more lentil cooking liquid or water.
  • Add salt and pepper.
  • Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.

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