Best 5 Yellow Lentil Soup With Cilantro Chutney Recipes

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Indulge in the delightful flavors of a comforting and nutritious Yellow Lentil Soup, elevated with a vibrant Cilantro Chutney. This hearty and wholesome soup is not only satisfying but also packed with essential nutrients, making it a perfect meal for health-conscious individuals. The recipe offers a detailed guide to crafting this delectable soup, ensuring a rich and flavorful broth infused with aromatic spices, tender lentils, and garden-fresh vegetables. Additionally, the included Cilantro Chutney recipe provides a refreshing and tangy accompaniment that perfectly complements the soup's earthy flavors. Get ready to relish a culinary symphony that nourishes your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

YELLOW LENTIL SOUP WITH CILANTRO CHUTNEY



Yellow Lentil Soup with Cilantro Chutney image

This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h15m

Number Of Ingredients 9

1 teaspoon safflower oil
1 teaspoon ground coriander seeds
6 cups Easy Vegetable Stock
1 1/2 cups yellow lentils (12 ounces), rinsed well
Coarse salt
1 cup fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons safflower oil
2 teaspoons finely grated peeled fresh ginger

Steps:

  • Make the soup: Heat oil and coriander seeds in a medium saucepan over high heat for 1 minute. Add stock and lentils. Bring to a simmer. Reduce heat, and simmer gently, partially covered, until lentils are tender and most of the liquid is absorbed, 40 to 50 minutes. Stir in 1 teaspoon salt.
  • Meanwhile, make the chutney: Pulse cilantro, lime juice, oil, and ginger in a food processor until cilantro is finely chopped. Serve soup topped with chutney.

Nutrition Facts : Calories 345 g, Fiber 12 g, Protein 23 g, Sodium 329 g

LENTIL SOUP WITH CILANTRO (LOTS OF IT)



Lentil Soup With Cilantro (Lots of It) image

This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 1/4 teaspoons cumin seeds, lightly toasted and ground
Pinch of cayenne
1/2 pound brown lentils (about 1 1/8 cups), picked over and rinsed
1 small onion, cut in half
1 bay leaf
1 1/2 quarts water
Salt, preferably kosher salt, to taste
Freshly ground pepper
1 cup chopped cilantro (from 1 large bunch)
Plain low-fat yogurt for garnish

Steps:

  • Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
  • Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
  • Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1017 milligrams, Sugar 2 grams

LEMONY LENTIL SOUP WITH CILANTRO



Lemony Lentil Soup with Cilantro image

Categories     Soup/Stew     Citrus     Quick & Easy     Low/No Sugar     Lemon     Lentil     Cilantro     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 9

1/2 cup chopped fresh cilantro
7 tablespoons olive oil
1 teaspoon salt
1 medium onion, chopped
1/2 teaspoon ground allspice
1 cup brown lentils, picked over and rinsed
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
3 cups water
2 tablespoons fresh lemon juice

Steps:

  • Purée cilantro with 6 tablespoons oil and 1/4 teaspoon salt in a blender until smooth. Transfer purée to a bowl and set blender aside.
  • Cook onion in remaining tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add allspice and remaining 3/4 teaspoon salt and cook, stirring frequently, 1 minute. Add lentils, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of broth to blender and purée until smooth (use caution when blending hot liquids), then return to saucepan. Add lemon juice and pepper to taste. Stir in cilantro purée.

RED LENTIL SOUP WITH LEMON-MINT YOGURT



Red Lentil Soup with Lemon-Mint Yogurt image

This soup is easy to get excited about as it is delicious, satisfying, comforting, and beautiful--but it's also, thanks to the lentils, kinda meaty. When you're eating this, it really doesn't seem like a vegetable-based soup. Garnish with thinly sliced mint.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 16

2 tablespoons butter
1 large yellow onion, diced
1 teaspoon kosher salt, or more to taste
3 tablespoons tomato paste, or more to taste
4 cloves garlic, crushed
2 teaspoons ground cumin
⅛ teaspoon cayenne pepper
1 quart chicken broth
1 cup red lentils
1 rib celery, diced
1 large carrot, diced
6 leaves fresh mint, thinly sliced
1 pinch salt
½ teaspoon lemon zest
½ lemon, juiced
3 tablespoons plain Greek yogurt, or more to taste

Steps:

  • Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
  • Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
  • Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
  • Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
  • Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 41.2 g, Cholesterol 22.4 mg, Fat 8.2 g, Fiber 17.4 g, Protein 15.8 g, SaturatedFat 4.3 g, Sodium 1654.2 mg, Sugar 6.6 g

YELLOW LENTIL SOUP



Yellow Lentil Soup image

Categories     Soup/Stew     Blender     Herb     Onion     Tomato     Sauté     Ramadan     Lentil

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon ghee (clarified butter, see Tips, below)
2 rounds pita bread, each cut into 9 wedges
1 pound dried yellow lentils
1 medium tomato, quartered and seeded
1 medium potato, peeled and cut into 1 inch slices
1 medium carrot, peeled and cut into 1 inch slices
2 teaspoons salt
1 tablespoon corn oil
1 large onion, finely chopped
3 cups beef stock or canned beef broth
1 teaspoon ground cumin
1 tablespoon chopped fresh parsley

Steps:

  • In large skillet over medium heat, heat ghee. Working in batches of 6, sauté pita pieces until crisp, about 4 minutes per side. Drain on paper towels and set aside.
  • Wash lentils well in several changes of water until water runs clear. Drain. In large saucepan, combine lentils and enough water to cover by 2 inches. Add tomato, potato, carrot, and salt and bring to boil. Cover and simmer 30 minutes, skimming any foam that forms on top.
  • Remove from heat. Strain, reserving cooking liquid. In blender, purée solids, adding enough reserved liquid to make mixture smooth. Set aside.
  • In medium pot over moderately high heat, heat corn oil. Add onion and sauté until golden, about 10 minutes. Add puréed lentils, beef stock, and cumin. Simmer until soup thickens, about 10 minutes. Season with salt and pepper to taste.
  • Ladle soup into bowls and sprinkle with chopped parsley. Serve with fried bread wedges.

Tips:

  • Selecting Lentils: Choose split yellow lentils for this soup, as they cook quickly and easily. Rinse the lentils well before cooking to remove any debris or impurities.
  • Vegetable Stock: For a flavorful soup, use homemade vegetable stock or a high-quality store-bought brand. If using store-bought stock, dilute it with water to reduce the sodium content.
  • Sautéing Vegetables: Sautéing the vegetables before adding them to the soup enhances their flavor and adds depth to the dish. Use a large pot or Dutch oven to sauté the vegetables comfortably.
  • Spices and Seasonings: Feel free to adjust the spices and seasonings to your taste preference. Add more cumin, coriander, or chili powder for a spicier soup. Don't forget the salt and pepper to balance the flavors.
  • Cilantro Chutney: The cilantro chutney is a refreshing and flavorful addition to the soup. Make sure to use fresh cilantro and mint leaves for the best results. If you don't have time to make the chutney, you can substitute it with a store-bought mint chutney.

Conclusion:

Yellow lentil soup is a comforting and nutritious dish perfect for a quick and easy meal. The combination of lentils, vegetables, and spices creates a flavorful and satisfying soup. Served with cilantro chutney, this soup is a delightful and healthy option for lunch or dinner. Enjoy this delicious and wholesome soup with your loved ones!

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