Time 1h15m Yield 10 Number Of Ingredients 10 Steps:
Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil. Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.
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.
Time 1h20m Yield 4 servings Number Of Ingredients 13 Steps:
Heat a soup pot over medium-high heat. Add the extra-virgin olive oil, 4 turns of the pan, the garlic, carrot, chile and shallot and cook until the mixture softens, about 2 to 3 minutes. Stir in the lentils and toss to coat in the oil, season with salt, to taste and curry spices or Ras el hanout. Add the stock and water to the soup and bring to a boil over medium heat. Reduce the heat and simmer until lentils are tender, about 40 minutes. Puree with an immersion blender into a smooth soup. Season with salt, if needed. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the soup over medium heat and stir in the fresh spinach until wilted. Heat the naan on a griddle pan with a few drops of water until crisp and hot on each side, then brush liberally with melted butter.
Time 55m Yield 4 Number Of Ingredients 14 Steps:
Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes. Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil. Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.
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.
Time 9h15m Yield 8 Number Of Ingredients 13 Steps:
In 3 1/2 or 4-quart slow cooker, combine all ingredients except tomatoes, spinach and yogurt; mix well. Cover; cook on Low setting for 8 to 9 hours. About 5 minutes before serving, stir tomatoes into soup. Cover; cook an additional 5 minutes or until thoroughly heated. Just before serving, remove and discard bay leaves. Top individual servings with 1/4 cup spinach and 1 tablespoon yogurt.
Yield Makes 6 servings Number Of Ingredients 12 Steps:
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
Time 1h40m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
cut sweet potatoes into coins about 1/2" thick then quarter them, cut up carrots and throw into pot Chop the rest of the veggies, I did the squash like the taters. add liquid and half of both onions and garlic salt and pepper and squeeze one lemon into the pot. boil until tender (about an hour). add all other ingredients and squeeze the juice from the other two lemons. cover but tilt lid so steam can escape some. 20 minutes and soup’s on!
