Best 3 Curried Lentil And Couscous Soup Recipes
Indulge in a delightful culinary journey with our enticing collection of Curried Lentil and Couscous Soup recipes. Prepared with wholesome lentils and fluffy couscous, these tantalizing soups are brimming with aromatic spices, vibrant vegetables, and a symphony of flavors.
Whether you're seeking a hearty and soul-warming meal or a nutritious lunch option, our diverse selection of Curried Lentil and Couscous Soup recipes has something to satisfy every palate. From the classic combination of earthy lentils and fragrant curry to innovative twists featuring coconut milk or roasted vegetables, these recipes offer an array of culinary adventures.
Embark on a culinary adventure with our Classic Curried Lentil and Couscous Soup, a timeless recipe showcasing the harmonious blend of lentils, couscous, and aromatic spices. For a delightful twist, try our Coconut Curried Lentil and Couscous Soup, where the creamy coconut milk adds a touch of richness and a subtle sweetness.
For a vibrant and colorful meal, our Roasted Vegetable Curried Lentil and Couscous Soup is a feast for the eyes and the taste buds. The medley of roasted vegetables adds a delightful crunch and a burst of flavors, making it a perfect choice for a healthy and satisfying meal.
If you're seeking a quick and effortless option, our Speedy Curried Lentil and Couscous Soup is the perfect choice. With minimal preparation and cooking time, this recipe delivers a flavorful and satisfying soup that's perfect for a busy weeknight dinner.
Explore the diverse world of Curried Lentil and Couscous Soup recipes and discover the perfect combination of flavors to suit your taste preferences. From classic to innovative, each recipe promises a culinary journey that will leave you craving for more.
CURRIED LENTIL SOUP
Curry gives a different taste sensation to this chili-like soup. It's delicious with a dollop of sour cream. My family welcomes it with open arms-and watering mouths. -Christina Till, South Haven, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
CURRIED LENTIL, TOMATO, AND COCONUT SOUP
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
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.
CURRIED RED LENTIL SOUP WITH TOASTED COCONUT
Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you're feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.
Provided by Colu Henry
Categories dinner, easy, lunch, quick, weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and the carrot, and cook until they begin to soften, about 3 to 5 minutes. Season with salt and pepper. Stir in the garlic and ginger, and cook 1 minute more, adding a small drizzle of olive oil and lowering the heat if necessary to make sure they don't burn. Stir in the curry powder, turmeric and ground coriander and cook for about 30 seconds more until fragrant.
- Add the lentils and vegetable stock, and bring to a gentle simmer. Cook, stirring occasionally, until the flavors have melded and the lentils are soft and cooked through, about 30 minutes. If you prefer your soup looser, add in 1/2 to 1 cup more water and cook 1 to 2 minutes longer until heated through.
- While the soup simmers, heat a medium skillet over low heat. Toast the coconut flakes, stirring frequently, until they are lightly golden and fragrant, about 3 to 5 minutes. Remove from the heat and set aside.
- Taste the soup and adjust seasonings. Serve in bowls and pass the coconut flakes at the table. If desired, serve with bowls of cilantro, scallions and lime wedges at the table.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 915 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Use a variety of lentils. This will give your soup a more complex flavor and texture.
- Don't be afraid to add spices. Curry powder is a great starting point, but you can also add cumin, coriander, turmeric, or cayenne pepper to taste.
- Use vegetable broth instead of water. This will give your soup a richer flavor.
- Add some greens. Chopped kale, spinach, or collard greens are all great additions to lentil soup.
- Serve with a side of bread or rice. This will help to soak up the delicious broth.
Conclusion:
Curried lentil and couscous soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover lentils and couscous. So next time you're looking for a tasty and satisfying soup, give this recipe a try!
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