Best 3 Curried Lentil And Lime Soup Recipes

Are you looking for a quick, easy, and delicious meal? Look no further than this curried lentil and lime soup! This flavorful soup is packed with protein, fiber, and vitamins, making it a healthy and satisfying choice. Plus, it's incredibly easy to make, so you can have a delicious meal on the table in no time. In addition to the main curried lentil and lime soup recipe, this article also includes variations for a slow cooker, Instant Pot, and vegan versions. So whether you're short on time, want to set it and forget it, or have dietary restrictions, there's a recipe here for everyone. Get ready to enjoy a warm, comforting bowl of soup that's sure to become a family favorite!

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED LENTIL AND LIME SOUP

Curried Lentil and Lime Soup image

Somebody was requesting a lentil soup recipe without tomatoes. Here is the one I know. I made it last winter and I really liked it. The recipe says it's low-fat and the soup is definitely quick to throw together. I'm not sure if I used lime as stated or lemon, since I don't usually have lime at home, but do the rest of the ingredients. That's another good thing about this recipe; it uses storecupboard ingredients. I am already looking forward to prepare this soup again when it gets colder... You can use whatever curry paste you fancy. I used a korma paste. This soup freezes well, yet another advantage. I didn't use the yogurt, I tried it with the yogurt, but I preferred it without. However, I thought you might like it with that's why I didn't leave it out.

Provided by tigerduck

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon hot curry paste
1 onion, finely chopped
2 garlic cloves, finely chopped
4 cm piece fresh gingerroot, peeled and finely chopped (1 1/2 in)
1 teaspoon cumin seed
200 g red lentils
1 1/2 liters chicken stock (2 1/2 pts) or 1 1/2 liters vegetable stock (2 1/2 pts)
50 g small sultanas (2oz)
1 lime, juice and zest of
salt and pepper
150 g plain fat-free yogurt
2 tablespoons chopped of fresh mint
4 naan bread (or chapattis, to serve) (optional)

Steps:

Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
Add the sultanas and cook for a further 10 minutes.
Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure).
Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
Serve with warm chapatis.

CURRIED LENTIL SOUP

Curried Lentil Soup image

Make and share this Curried Lentil Soup recipe from Food.com.

Provided by Aroostook

Categories Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon oil
1 cup onion, chopped
2 cloves garlic, crushed
2 tablespoons curry powder
4 cups chicken broth
2 1/2 cups water
2 cups canned tomatoes, chopped
2 cups lentils
1 cup carrot, finely chopped
1 cup parsley, chopped
salt and pepper

Steps:

Saute onion and garlic until soft.
Stir in curry powder and mx well.
Add all the rest of the ingredients except the parsley.
And simmer covered until cooked through (about 45 minutes).
Stir in parsley and simmer 5 more minutes.

CURRIED RED LENTIL SOUP WITH TOASTED COCONUT

Curried Red Lentil Soup With Toasted Coconut image

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

Ingredients

2 tablespoons olive oil, plus more as needed
1 medium red onion, finely chopped
1 medium carrot, finely chopped
Kosher salt and black pepper
2 garlic cloves, finely chopped
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 cup red lentils
5 cups vegetable stock or water
1/4 cup unsweetened coconut flakes
Cilantro, scallions and lime wedges, for serving (optional)

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 high-quality ingredients: Fresh vegetables, lentils, and spices will make a big difference in the flavor of your soup.
Don't skimp on the spices: Curry powder, cumin, and garam masala are essential for giving this soup its characteristic flavor.
Be patient: Simmering the soup for at least 30 minutes will allow the flavors to meld and develop.
Serve with your favorite toppings: Rice, yogurt, and cilantro are all classic accompaniments to curried lentil soup.

Conclusion:

This curried lentil and lime soup is a delicious and healthy meal that is perfect for a cold day. It is also a great way to use up leftover lentils. The soup is packed with flavor, thanks to the combination of curry powder, cumin, and garam masala. The lime adds a refreshing brightness that balances out the richness of the soup. Whether you serve it with rice, yogurt, or cilantro, this soup is sure to be a hit.

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