Best 3 Red Lentil Soup With Spiced Oil Recipes
Indulge in the vibrant flavors of Red Lentil Soup with Spiced Oil, a culinary delight that tantalizes the taste buds. This hearty and wholesome soup is not only visually appealing with its vibrant red hue but also a powerhouse of nutrition, crafted with wholesome ingredients that nourish the body and soul. Accompanied by a trio of tantalizing recipes, this culinary journey takes you through a symphony of flavors, textures, and aromas. From the zesty Spiced Oil that adds a burst of flavor to the creamy Red Lentil Soup to the refreshing Cucumber Raita and tangy Tomato Chutney, each recipe complements the other, creating a harmonious balance of tastes and textures. Prepare to embark on a delightful culinary adventure where every spoonful promises a satisfying and unforgettable experience.
Check out the recipes below so you can choose the best recipe for yourself!
RED LENTIL SOUP WITH SPICED OIL
Steps:
- Make the soup:
- In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve. In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the garlic and the gingerroot, and cook the mixture, stirring, for 1 minutes. Add the cumin and the ground coriander seeds and cook the mixture over moderately low heat, stirring, for 1 minute. Add the lentils, the broth, 1 1/2 cups water, and the tomatoes and simmer the mixture, covered, for 15 to 20 minutes, or until the lentils are tender. In a blender or food processor purée the mixture in batches, transferring it to a bowl as it is puréed, return the soup to the pan, cleaned, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup and thin it, if necessary, with water.
- Make the spiced oil:
- In a small skillet or saucepan heat the oil over moderately high heat until it is hot but not smoking, add the chili, the cuminseed, and the turmeric, and fry the spices, stirring, for 10 to 15 seconds, or until the sizzling begins to subside. Remove the skillet from the heat.
- Heat the soup over moderate heat, stirring, until it is hot and ladle it into bowls. Drizzle the spiced oil with a spoon over the soup, garnish each serving with a coriander sprig, and serve the soup with the pappadams.
- Make the pappadams:
- In a skillet at least 2 inches wider than a pappadam heat 1/2 inch of the oil to 375°F. on a deep-fat thermometer and in it fry the pappadams, 1 at a time, turning them, for 10 to 15 seconds, or until they have expanded and turned pale golden. Transfer the pappadams as they are fried to paper towels to drain. The pappadams may be fried 1 day in advance and kept, covered loosely, at room temperature.
BRYAN'S SPICY RED LENTIL SOUP
A spicy red lentil soup that is fast and easy.
Provided by FISHFISHER2002
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
- Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 41 g, Fat 1.8 g, Fiber 15.2 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 267.9 mg, Sugar 8 g
RED LENTIL SOUP WITH SPICED OIL
From Gourmet, 1991. A very good soup made unique with the drizzle oif spiced oil. Gourmet suggested serving with pappadams; a good baguette is just fine too.
Provided by Chef Kate
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve.
- In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the garlic and the gingerroot, and cook the mixture, stirring, for 1 minutes. Add the cumin and the ground coriander seeds and cook the mixture over moderately low heat, stirring, for 1 minute. Add the lentils, the broth, 1 1/2 cups water, and the tomatoes and simmer the mixture, covered, for 15 to 20 minutes, or until the lentils are tender. Use a stick blender to puree the soup or in a blender or food processor puree the mixture in batches, transferring it to a bowl as it is pureed, return the soup to the pan, cleaned, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup and thin it, if necessary, with water.
- Make the spiced oil:.
- In a small skillet or saucepan heat the oil over moderately high heat until it is hot but not smoking, add the chili, the cuminseed, and the turmeric, and fry the spices, stirring, for 10 to 15 seconds, or until the sizzling begins to subside. Remove the skillet from the heat.
- Heat the soup over moderate heat, stirring, until it is hot and ladle it into bowls. Drizzle the spiced oil with a spoon over the soup, garnish each serving with a coriander sprig, and serve the soup with the pappadams.
- Make the pappadams:.
- In a skillet at least 2 inches wider than a pappadam heat 1/2 inch of the oil to 375°F on a deep-fat thermometer and in it fry the pappadams, 1 at a time, turning them, for 10 to 15 seconds, or until they have expanded and turned pale golden. Transfer the pappadams as they are fried to paper towels to drain. The pappadams may be fried 1 day in advance and kept, covered loosely, at room temperature.
Tips:
- Use high-quality red lentils. Look for lentils that are whole and free of debris. Split lentils will cook more quickly, but whole lentils will hold their shape better.
- Rinse the lentils before cooking. This will help to remove any dirt or debris.
- Use a variety of spices. The spices in this recipe are just a suggestion. Feel free to add or omit spices to suit your taste.
- Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape.
- Serve the soup with your favorite toppings. Some popular toppings include chopped cilantro, yogurt, and lemon wedges.
Conclusion:
This red lentil 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. The spiced oil adds a delicious flavor to the soup, and the lentils are a good source of protein and fiber. So next time you're looking for a quick and easy meal, give this red lentil soup a try.
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