Indulge in a culinary journey with our tantalizing Lentil Vegetable Coconut Curry Soup, a symphony of flavors that will warm your soul and delight your taste buds. This delectable soup is a harmonious blend of wholesome lentils, an array of vibrant vegetables, and the rich, creamy embrace of coconut milk, all simmered in a fragrant symphony of spices. Experience the perfect balance of flavors, from the earthy sweetness of lentils to the vibrant crunch of vegetables, all enveloped in a luscious coconut curry broth. As you savor each spoonful, let the aromatic spices dance on your palate, leaving you feeling nourished and invigorated. Accompanying this main recipe are three additional culinary gems: a zesty Lemon Garlic Butter Shrimp Scampi, perfect for seafood enthusiasts; a comforting Creamy Pesto Chicken Pasta, a delightful fusion of flavors; and a refreshing Watermelon Feta Salad, offering a burst of summery goodness. Embark on a culinary adventure with our diverse selection of recipes, each promising a unique and satisfying experience.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT CURRY LENTIL SOUP
Made from pantry staples, this spiced lentil soup will warm (and fill) you up. Make it an even heartier meal by serving it on a bed of brown rice. Vegan & Gluten-Free
Provided by Vegangela
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
- Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
- Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
- {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
- Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.
CURRIED LENTIL-VEGETABLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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 COCONUT CURRY SOUP
Indian-style seasoning, lentils and a healthy array of veggies combined with a sweet tomato and coconut milk broth. Thanks to my friends at the potluck who requested the recipe. :)
Provided by Lindsaybean
Categories Lentil
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
- Add garlic and saute for 1 min, stirring.
- Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
- Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
- Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
- Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
- Serve with lemon or lime wedges to squeeze into the soup.
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and spinach.
- Don't be afraid to experiment with different spices. Curry powder is a good starting point, but you can also add other spices like cumin, coriander, and turmeric. If you're not sure how much to add, start with a small amount and then adjust to taste.
- Use coconut cream or milk instead of regular milk. This will give your soup a richer, creamier flavor. If you don't have coconut cream or milk on hand, you can use heavy cream or whole milk instead.
- Garnish your soup with fresh herbs or vegetables. This will add a pop of color and flavor. Some good options include cilantro, parsley, and green onions.
- Serve your soup with a side of rice or bread. This will help to soak up the delicious broth.
Conclusion:
Lentil-vegetable-coconut curry soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!
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