Best 7 Sweet Spicy Butternut Orange And Red Lentil Soup Recipes

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Indulge in a culinary journey with our delightful Sweet Spicy Butternut, Orange, and Red Lentil Soup, a harmonious blend of flavors and textures that will tantalize your taste buds. This hearty and wholesome soup features a medley of roasted butternut squash, sweet oranges, and earthy red lentils, simmered in a flavorful broth infused with aromatic spices. As a delightful twist, a hint of chili powder adds a subtle warmth, creating a perfect balance between sweet and spicy.

Accompanying this main recipe are two equally enticing variations. For those who prefer a creamy indulgence, the Creamy Sweet Potato and Red Lentil Soup offers a velvety texture, with roasted sweet potatoes adding a touch of natural sweetness. And for a refreshing take on classic lentil soup, the Lemony Lentil Soup with Spinach and Feta captivates with its bright citrus notes, complemented by the freshness of spinach and crumbled feta cheese.

Each recipe offers a unique sensory experience, ensuring that there's something for every palate. Get ready to immerse yourself in a symphony of flavors and enjoy a soul-warming dining experience with our Sweet Spicy Butternut, Orange, and Red Lentil Soup, along with its delightful variations.

Here are our top 7 tried and tested recipes!

EASY GREEK RED LENTIL SOUP RECIPE



Easy Greek Red Lentil Soup Recipe image

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.

Provided by Suzy Karadsheh

Categories     Soup

Time 33m

Number Of Ingredients 17

Extra virgin olive oil (I used Early Harvest)
1 large onion, chopped
3 garlic cloves, minced
2 carrots, chopped
3 tsp dry oregano
1 1/2 tsp cumin
1 tsp rosemary
1/2 tsp red pepper flakes
2 dry bay leaves
1 cup crushed tomatoes (from a can)
7 cups low-sodium vegetable broth
2 cups red lentils, rinsed and drained
Kosher salt
Zest of 1 lemon
Juice of 2 lemons
Fresh parsley for garnish
Crumbled feta cheese to serve, optional

Steps:

  • Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3 to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.
  • Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
  • Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.
  • Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.
  • Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

Nutrition Facts : Calories 340 calories, Sugar 6.8 g, Sodium 878.7 mg, Fat 6.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 56.4 g, Fiber 9.4 g, Protein 18.8 g, Cholesterol 8.4 mg

MASOOR DAL (SPICED RED LENTILS)



Masoor Dal (Spiced Red Lentils) image

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."

Provided by Nigella Lawson

Categories     easy, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 cup finely chopped onion
2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai or bird's-eye red chili
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro
Pieces of coconut flesh from a fresh coconut (optional)

Steps:

  • In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
  • Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
  • Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
  • To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams

SWEET SPICED NUTS



Sweet Spiced Nuts image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 7

1 large egg white
2/3 cup sugar
Kosher salt
1 teaspoon pumpkin pie or chai spice blend
1/4 teaspoon cayenne pepper
3 cups assorted mixed nuts
2 dashes Worcestershire sauce

Steps:

  • Preheat the oven to 275. Line a large baking sheet with parchment paper.
  • Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the spice blend and cayenne pepper. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.
  • Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces.

SWEET & SPICY BUTTERNUT, ORANGE AND RED LENTIL SOUP



SWEET & SPICY BUTTERNUT, ORANGE AND RED LENTIL SOUP image

Categories     Soup/Stew     Vegetable     Vegetarian     High Fiber     Healthy     Vegan     Simmer

Yield 8 servings

Number Of Ingredients 16

3 tablespoons vegetable oil, such as olive or sunflower oil
1 tablespoon garam masala, medium
1 tablespoon ground spice seeds - any one or a combination of cumin, fennel, fenugreek, coriander and mustard seeds
1 large onion, finely chopped
2 large carrots, peeled and finely diced
3 celery ribs, including leaves, finely chopped
6 garlic cloves, minced or finely chopped
1 tablespoon fresh ginger, grated
1 teaspoon turmeric
2 litres water, boiling
2 teaspoons salt, or to taste
2 teaspoons white pepper, or to taste
2 tablespoons soya sauce, good quality such as Kikkoman
1 kg butternut, no skin or seeds, diced
1 cup dried split red/orange lentils
1 cup orange juice, either freshly squeezed or 100% juice in bottle or carton

Steps:

  • In a large soup pot heat oil, garam masala and ground seeds over medium-high heat. Add onion and cook for about 3 minutes, stirring often. Add carrots and celery and cook for a further 8 minutes or so, stirring often. Don't worry if the bottom of the pot begins to darken a bit, because this releases the spicy flavours and will be lifted into the soup when you add water. In the last 2 minutes add garlic, ginger and turmeric. Add water, salt, pepper, soya sauce, butternut and dried lentils. Bring to the boil, stirring well, reduce heat to low, cover and allow to simmer for an hour or so. Using a hand/stick blender, blend the soup very well in the pot, adding enough orange juice to bring the soup to the right consistency and balance between sweetness and spiciness. Can be served immediately, or allowed to rest before reheating and serving.

CARROT, LENTIL & ORANGE SOUP



Carrot, lentil & orange soup image

Deliciously spicy - warm up with this fab veggie soup.

Provided by Good Food team

Categories     Dinner, Lunch, Snack, Soup

Time 50m

Number Of Ingredients 10

1 tsp cumin seeds
2 tsp coriander seeds
1 onion chopped
225g carrots diced
75g red lentils
300ml orange juice
2 tbsp low-fat natural yogurt
fresh chopped coriander to garnish
pinch paprika to garnish
600ml vegetable stock

Steps:

  • Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
  • Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium

SWEET & SPICY NUTS



Sweet & Spicy Nuts image

Hot and spicy with a hint of brown-sugar sweetness, these snacking nuts are simply sensational. You and your guests will not be able to stop munching! The quick-and-easy skillet recipe also makes a great stocking stuffer or last-minute holiday gift from the kitchen. -Patty Lok, Sherman Oaks, California

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 2 cups.

Number Of Ingredients 14

1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon ground chipotle powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
1 cup shelled walnuts
1 cup pecan halves
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce

Steps:

  • In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes., Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.

Nutrition Facts : Calories 321 calories, Fat 30g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 218mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.

SPICED LENTIL & BUTTERNUT SQUASH SOUP



Spiced lentil & butternut squash soup image

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat

Provided by Esther Clark

Categories     Dinner, Lunch, Soup

Time 50m

Yield Serves 4-6

Number Of Ingredients 10

2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
¼ tsp hot chilli powder
1 tbsp ras el hanout
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1l hot vegetable stock
1 small bunch coriander, leaves chopped, plus extra to serve
dukkah (see tip) and natural yogurt, to serve

Steps:

  • Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
  • Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
  • Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • Use ripe butternut squash: This will ensure that the soup is sweet and flavorful. Look for squash that is firm and has a deep orange color.
  • Roast the butternut squash before adding it to the soup: This will help to concentrate the flavor and give the soup a slightly smoky taste.
  • Use a variety of spices: The combination of cumin, coriander, and turmeric gives this soup a warm and inviting flavor. Feel free to adjust the amount of each spice to suit your own taste.
  • Add a squeeze of orange juice: This will brighten up the flavor of the soup and give it a citrusy twist.
  • Garnish with fresh herbs: Cilantro, parsley, or mint are all great options. This will add a pop of color and freshness to the soup.

Conclusion:

This sweet and spicy butternut orange and red lentil soup is a delicious and healthy meal that is perfect for a cold day. It is packed with vegetables and lentils, and it is flavored with a variety of spices. The soup is also easy to make, and it can be tailored to your own taste. So next time you are looking for a comforting and satisfying soup, give this recipe a try.

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