Time 8h15m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 11 Steps:
In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.
Yield 4 servings Number Of Ingredients 12 Steps:
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8-10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Season soup with more salt and pepper if needed. To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges. Do Ahead Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.
Time 40m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes. Add the lentils and stock, bring to the boil and simmer gently for 20 minutes. Add the sultanas and cook for a further 10 minutes. Add the lime zest and juice, plus salt and pepper to taste (you probably don’t need to add salt but check to make sure). Ladle into bowls and top each serving with a large spoonful of yogurt (don’t mix the yogurt) and a sprinkling of mint. Serve with warm chapatis.
Time 1h10m Yield 8 - 10 servings Number Of Ingredients 11 Steps:
Melt butter in a large heavy saucepan, add onion and saute until golden. Add apples and continue to saute over medium heat until tender. Stir in garlic and saute a few minutes longer. Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry. Stir in the lentils, add the chicken stock, bring to a simmer and cook partly covered until the lentils are very tender, about 45 minutes. Puree the mixture in a food processor or a blender. Return the soup to the saucepan and add the cream. Bring to a simmer, season to taste with salt and pepper and add lemon juice. Serve sprinkled with toasted almonds.
More about “curried lentil and lime soup recipes”
Time 55m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Saute onion and garlic until soft. Stir in curry powder and mx well. Add all the rest of the ingredients except the parsley. And simmer covered until cooked through (about 45 minutes). Stir in parsley and simmer 5 more minutes.
