Meatless Monday: Curried green lentil soup with raita
Today I want to share a green lentil soup recipe. I really hope you guys and gals aren’t tired of lentil recipes. I mean, after all, it’s not my fault they are so awesome. They are packed with protein and fiber, low in calories and not to mention all kinds of healthy minerals, 2- B vitamins and iron. Health benefits aside, I also like them because they’re fast and yummy.
Skip to next paragraph France Morissette and Joshua SpragueCookbook author, France Morissette, and her husband Joshua Sprague believe that healthy food should be uncompromising when it comes to flavor. They creatively explore the world of natural, whole foods, leaving no stone unturned in their quest to create mouth watering, flavor packed, whole food meals. Through stories, photos, recipes and their online show Beyond The Peel TV, they're on a mission to help you eat healthy and enjoy every last bite in the process.
I made this soup with pre-cooked lentils since I have a bunch in my freezer, but raw ones work great too, so no worries if you don’t have any that are already cooked. With the cooked lentils, I just added them in during the last 5 minutes to heat through.
As a vegan option, simply omit the Raita.
Curried Green Lentil Soup
2 tablespoons coconut oil 1/4 cup chopped cilantro
Start by chopping up the veggies. Dice the onion and clean and chop the celery and carrots.
In a large pot over medium heat, melt 2 tablespoons of coconut oil (or fat/oil of choice), Add the onion and cook for 3 minutes. Add the celery and carrot, cook for another 2 minutes. Add the cumin seeds, coriander seeds and garam masala. Heat until the spices become fragrant, about 30 seconds.
Add the broth and raw lentils (if using raw or wait until the last 5 minutes if using cooked lentils). Increase the heat and bring the soup to a boil. Reduce the heat and simmer until lentils and carrots are cooked, approximately 20-25 minutes.
Red Lentil Recipes - News
By Eric Akis, Times Colonist January 17, 2012 12:18 PM You start this spicy soup by "blooming" the spices in hot oil before cooking the veggies and red lentils. Q: Is it necessary to bloom curry, chile and other powders for cold foods such as salads
Serves 4 large green or brown lentils 250g fresh ginger or galangal a 60g piece garlic 4 cloves cumin seeds 1 tsp ground coriander 1 tsp garam masala 3 heaped tsp red chillies 2 small ground turmeric 1 tsp rapeseed oil about 2 tbsp onion 1,
By France Morissette and Joshua Sprague, Beyond The Peel / January 16, 2012 Today I want to share a green lentil soup recipe. I really hope you guys and gals aren't tired of lentil recipes. I mean, after all, it's not my fault they are so awesome.
These bite-size bulgur and lentil balls can be part of a mezze spread — an assortment of appetizers — or they can be served as a side dish. 1/2 cup red lentils, rinsed 1/2 onion 2 garlic cloves, minced 3 cups water Salt to taste 1 12-ounce bunch
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