Best 2 Curried Lentil Vegetable Soup Recipes

Indulge in a symphony of flavors with our tantalizing curried lentil and vegetable soup, a culinary masterpiece that blends the richness of lentils with an array of vibrant vegetables, all harmonized in a fragrant curry broth. This delectable soup boasts a medley of textures, from the tender lentils to the crisp bell peppers and carrots, while the aromatic spices, including cumin, coriander, and turmeric, create a captivating dance on your palate. This recipe also caters to various dietary needs, offering a vegan and gluten-free version for those with specific preferences or restrictions.

In addition to the classic curried lentil and vegetable soup, we present two equally enticing variations: the curried red lentil and spinach soup, where red lentils and vibrant spinach take center stage, and the curried butternut squash and sweet potato soup, a delightful combination of sweet and savory flavors. Each variation offers a unique flavor profile that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CURRIED LENTIL-VEGETABLE SOUP

Curried Lentil-Vegetable Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon grated peeled fresh ginger
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon curry powder
1 tablespoon tomato paste
1 1/2 cups dried green or red lentils, picked over
4 carrots, thinly sliced
2 leeks, halved lengthwise, thinly sliced and well rinsed Kosher salt and freshly ground pepper
1 5-ounce package baby spinach (about 8 cups)
2 pieces naan bread Plain yogurt and fresh cilantro, for topping

Steps:

Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.

LENTIL VEGETABLE SOUP (CURRIED)

LENTIL VEGETABLE SOUP (CURRIED) image

Categories Soup/Stew Bean

Yield 8-10 servings

Number Of Ingredients 16

Ingredients

Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks) (*** I substituted red & yellow onions)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks) (*** I left this out)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese (*** mostly I forgot this)

Steps:

Directions In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
Use a variety of vegetables: This soup is a great way to use up leftover vegetables. Feel free to add any vegetables that you have on hand, such as carrots, celery, potatoes, or green beans.
Don't overcook the lentils: Lentils cook quickly, so be careful not to overcook them. They should be tender but still hold their shape.
Use a good quality curry powder: The curry powder is the key ingredient in this soup. Make sure you use a good quality curry powder that has a lot of flavor.
Adjust the heat level to your taste: This soup can be made as mild or as spicy as you like. If you don't like spicy food, you can omit the chili powder or reduce the amount. If you like spicy food, you can add more chili powder or even a pinch of cayenne pepper.

Conclusion:

This curried lentil vegetable soup is a delicious and healthy meal that is perfect for a cold winter day. It is packed with vegetables, lentils, and spices, and it is sure to warm you up from the inside out. The soup is also very easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this curried lentil vegetable soup a try. You won't be disappointed!