Best 2 Spiced Tomato And Red Lentil Soup Recipes

Indulge in a symphony of flavors with our tantalizing Spiced Tomato and Red Lentil Soup recipe, a culinary journey that promises to warm your soul and nourish your body. This vibrant soup, steeped in the goodness of lentils and an array of aromatic spices, is not only a delightful treat but also a nutritional powerhouse. Alongside this delectable soup, embark on a culinary adventure with our carefully curated collection of irresistible recipes. From the classic and comforting Creamy Tomato Soup to the unique and flavorful Roasted Red Pepper and Tomato Soup, each recipe offers a distinct taste experience that will leave you craving for more. So, prepare your taste buds for a delightful adventure as we delve into the world of tomato-based soups!

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LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP

Lightly Spiced Lentil, Red Pepper and Tomato Soup image

Make and share this Lightly Spiced Lentil, Red Pepper and Tomato Soup recipe from Food.com.

Provided by Moyni

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, diced
1 teaspoon ground cumin
2 teaspoons chili flakes
1 tablespoon oil
140 g red lentils, rinsed and drained
1 (400 g) can chopped tomatoes
2 large grilled red bell peppers, rinsed and roughly chopped (from a jar)
1 liter vegetable stock
1 tablespoon parsley or 1 tablespoon coriander, leaf (to garnish)

Steps:

Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
Add oil.
Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
Stir in the lentils.
Stir in the tomatoes and peppers.
Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
Use a stick blender or liquidize in batches.
Serve with coriander or parsley as garnish.

Nutrition Facts : Calories 211.3, Fat 5, SaturatedFat 0.7, Sodium 35.4, Carbohydrate 33.1, Fiber 7.7, Sugar 7.4, Protein 11

SPICED TOMATO AND RED LENTIL SOUP

Spiced Tomato and Red Lentil Soup image

Curry powder and garam masala are both Indian spice blends. These blends vary in flavor. Experiment to see which you prefer. This recipe comes from the January 2009 issue of Fine Cooking.

Provided by mary winecoff

Categories Lentil

Time 45m

Yield 14 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
2 medium yellow onions, chopped
kosher salt
2 tablespoons Madras curry powder or 2 tablespoons garam masala
2 quarts chicken broth or 2 quarts homemade vegetable broth
2 (14 1/2 ounce) cans petit-diced tomatoes
1 lb dried red lentils, pick over, rinsed and drained
2 medium celery ribs, cut into small dice
1 medium carrot, peeled and cut into small dice
2 medium garlic cloves, peeled and chopped
1/8 teaspoon cayenne

Steps:

Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.

Tips:

Use ripe tomatoes: Using ripe tomatoes ensures the soup is flavorful and sweet. Ripe tomatoes are also easier to blend, creating a smoother soup.
Roast the tomatoes: Roasting the tomatoes intensifies their flavor and adds a smoky sweetness to the soup. Additionally, roasting helps break down the tomatoes, making them easier to blend.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
Don't overcook the lentils: Lentils are a quick-cooking legume, so it's important to be careful not to overcook them. Overcooked lentils can become mushy and lose their flavor.
Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt to brighten the flavors.

Conclusion:

This spiced tomato and 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 tomatoes. With its vibrant color and flavorful broth, this soup is sure to be a hit with everyone who tries it.

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