Red lentil soup with turmeric recipes - Main course

Author: Jessica Bechtel  

This red lentil soup recipe is filled with shiitake mushrooms, fresh fennel, veggie broth, herbs and spices. Split red lentils are bathed in rich tomato broth, spiced with turmeric, bay leaf and oregano, and paired with wholesome veggies.

Red Lentil and Turmeric Soup

Red Lentil and Turmeric Soup
Dive into this cozy bowl of split red lentil and turmeric soup and warm your soul! Split red lentils are bathed in rich tomato broth, spiced with turmeric, bay leaf and oregano, and paired with wholesome veggies.
Provided by: Stella Scaramangos
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 15
Ingredients:
  • 1 large yellow onion, diced
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 3 carrots, peeled and diced
  • 3 celery sticks, diced
  • 2 cups veggie broth
  • 2 cups red split lentils
  • 2 large handfuls baby spinach
  • 1/4 cup fresh chopped parsley leaves
  • 1 8oz can tomato sauce
  • 1 tbsp turmeric
  • 1 tbsp oregano
  • salt and pepper to taste
  • 1 bay leaf
  • 1/2 tsp dried thyme
How to cook:
  1. Saute your onion and garlic in olive oil for a couple of minutes in the pot. Once translucent, add the carrots, celery and 2 cups of veggie broth. Bring to a boil, then reduce heat to low and simmer for a few minutes.
  2. Add all the rest of the ingredients: lentils, spinach, parsley, tomato sauce and the spices. Fill the pot with water until the lentils are just covered by about half an inch.
  3. If pressure cooking, cover and bring to high pressure. Once pressurized, reduce heat to low and pressure cook for 20 minutes. After 20 minutes, turn off the heat and depressurize before opening (make sure to follow the instructions on your pressure cooker).If boiling in a pot, bring to a boil. Once boiling, reduce heat to medium-low and simmer for about 45 minutes or until lentils are cooked through (they should be soft but not mushy). You may need to add water so keep an eye as it's boiling. More water will make it a more runny soup. Less water will make it a thicker soup. Make sure to stir occasionally to ensure it's not sticking to the bottom.
  4. Once your lentils are cooked through and you have the desired soup texture (thin or thick), ladle into a bowl and serve!
Notes: Healing Red Lentil Soup with Turmeric & Ginger, Add ginger, lentils, turmeric, coriander, No-Chicken Broth and bay leaf, bring to a boil, reduce heat to low and simmer, uncovered for 25 minutes. …

Butternut Squash and Red Lentil Soup with Turmeric

Butternut Squash and Red Lentil Soup with Turmeric
This vegan, nutrient-packed Butternut Squash and Red Lentil Soup recipe is easy, delicious, and packed with fiber, protein, and vitamins. Turmeric adds a warm, peppery flavor as well as immune-boosting properties.
Provided by: Elizabeth Lindemann
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 2 tablespoons butter (divided (or olive oil)
  • 1 medium yellow onion (diced)
  • kosher salt (to taste)
  • black pepper (to taste)
  • 1 teaspoon cumin
  • 1 teaspoon ground turmeric
  • 6 cups chicken stock/broth (vegetable broth, or water (or a mixture of these))
  • 1 medium butternut squash (peeled, seeded, and cubed (about 5 cups))
  • 1 cup red lentils
  • yogurt, chopped fresh cilantro, and/or toasted pine nuts (for garnish (optional))
Nutrition:
  • Calories: 326 kcal
  • Carbohydrate: 54 g
  • Protein: 15 g
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Cholesterol: 15 mg
  • Sodium: 1352 mg
  • Fiber: 18 g
  • Sugar: 6 g
  • Serving Size: 1 serving
How to cook:
  1. In a large pot, sauté the onion in 1 tablespoon of the butter over medium high heat until softened and starting to brown (about 3 minutes).
  2. Add the cumin (1 teaspoon), turmeric (1 teaspoon), and salt and pepper to taste. Stir, coating the onions in the spice mixture, until it becomes fragrant (about 1 minute). This will help the spices toast and become more flavorful.
  3. Add the broth and/or water (6 cups), cubed butternut squash (about 5 cups), and dry red lentils (1 cup). Stir, bring to a boil, cover, and simmer until squash is tender and lentils are fully cooked (15-20 minutes).
  4. Use an immersion blender to puree the soup directly in the pot until very smooth. Alternatively, you can use use a standing blender in batches to do this (or for a more rustic, textured soup, a potato masher will do just fine).
  5. Stir remaining 1 tablespoon butter into soup until melted. Taste and adjust seasoning if necessary.
  6. Serve garnished with plain yogurt, chopped fresh cilantro, and/or toasted pine nuts, if desired.
Notes: The Best Turmeric Red Lentil Soup with Kale, Reduce heat to low and let simmer uncovered for approximately 20 minutes, until the legumes are tender. Turn off the heat and add the kale, stirring …

Comfort Red Lentil Soup with Warm Spices

Comfort Red Lentil Soup with Warm Spices
A flavorful, soul - warming soup with warm spices that you can prepare in just half an hour.
Provided by: Marilena Leavitt
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 18
Ingredients:
  • 8 oz. red lentils, rinsed thoroughly
  • 2 TBSP. extra virgin olive oil
  • 1 medium onion, chopped
  • 2 medium garlic cloves, minced
  • ½ tsp. sea salt
  • ½ tsp. freshly ground pepper
  • ½ tsp. ground cumin
  • ½ tsp. freshly ground coriander
  • ½ tsp. turmeric
  • ½ tsp. ground ginger
  • 2 TBSP. tomato paste
  • 2 cups chicken or vegetable broth
  • 2 cups water (warm)
  • 2 TBSP. fresh lemon juice
  • 1 tsp. lemon zest
  • 2 TBSP. extra virgin olive oil
  • 1 tsp. paprika
  • 2-3 TBSP. fresh cilantro, minced
How to cook:
  1. Pick over the lentils, place them in a colander and rinse several times, until the water runs clear.
  2. Place a medium pot over medium heat. Add the 2 tablespoons of olive oil and, once hot, add the onion and sauté for about four minutes until softened. Next, season with the salt and add the minced garlic. Cook for a minute more and then add the spices. Stirring frequently cook for two minutes more, or, until the onions and garlic are well caramelized and the spices become fragrant.
  3. To the pot add the tomato paste and cook briefly until the paste caramelizes as well (the tomato paste will help thicken the soup). Stir in the broth (chicken or vegetable) and the water. Next, add the rinsed lentils. Bring the pot to a simmer and cook for 15-20 minutes, or, until the lentils are completely soft and broken down. (Red lentils cook faster than other varieties)
  4. Remove from the heat and stir in the lemon juice and zest. Taste and adjust the seasoning--add more salt or spices if necessary (I usually do).
  5. When ready to serve, heat 2 TBSP. of olive oil in a small skillet and stir in the paprika. Remove from the heat.
  6. Ladle the soup into four warm bowls, drizzle each portion with the seasoned olive oil, sprinkle with the fresh cilantro, and serve.
Notes: Red Lentil Soup Recipe, Once the oil is warm, add the onions and saute until translucent, about 4 minutes, stirring occasionally. Add garlic, ginger, and carrots and saute for 1 …

Super Comforting Fennel and Red Lentil Soup Recipe

Super Comforting Fennel and Red Lentil Soup Recipe
This is a hearty, thick soup that makes for a delicious lunch or dinner option. This red lentil soup recipe is filled with shiitake mushrooms, fresh fennel, veggie broth, herbs and spices. It’s vegan and gluten-free, so it’s an allergy-friendly recipe that’s filled with savory, comforting flavor.
Provided by: Vicky & Ruth
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: Mediterranean
Number of ingredients: 11
Ingredients:
  • 1 tbsp extra virgin olive oil
  • 4 cloves of garlic, minced
  • 1/2 lbs fresh shiitake mushrooms (see note 1), stems removed, chopped small in a food processor or by hand
  • 2 heads of fennel, fronds removed, sliced small and thin in the food processor or by hand
  • 2 cups of red lentils picked and rinsed (see note 2 about rinsing red lentils)
  • 8 cups of veggie broth, no-chicken broth or water (see note 3)
  • 1-2 tsp salt (See note 4)
  • 2 tsp dry oregano
  • 1 tsp turmeric
  • 1/4 tsp ground black pepper
  • 1 tsp fennel seeds (optional)
Nutrition:
  • Serving Size: 1 cup
  • Calories: 185 calories
  • Sugar: 4 grams
  • Sodium: 702 milligrams
  • Fat: 2.5 grams
  • Saturated Fat: .4 grams
  • Unsaturated Fat: 2 grams
  • Trans Fat: 0 grams
  • Carbohydrate: 32.5 grams
  • Fiber: 6.4 grams
  • Protein: 10.4 grams
  • Cholesterol: 0 milligrams
How to cook:
  1. Heat the olive oil in a large soup pot. Add the garlic, and cook over medium heat for 1 minute
  2. Add the chopped mushrooms and sliced fennel and cook over medium-high for 7 minutes, stirring often
  3. Add the lentils and the water or broth. Add salt, oregano, turmeric, black pepper, and fennel seeds if using. Bring the soup to a boil and simmer 35 minutes. Taste and adjust seasoning to your taste
Notes: Red Lentil Soup With Lemon Recipe, Add onion and garlic, and sauté until golden, about 4 minutes. Step 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. Step 3. Add broth, 2 cups …
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