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Vegetarian Lentil, Tomato and Chilli Soup recipe

Vegetarian Lentil, Tomato and Chilli Soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Tomato soup
  • Spicy tomato soup

A quick, easy and tasty recipe for a thick and warming lentil soup. Serve with crusty bread for a filling and delicious lunch or supper.

104 people made this

IngredientsServes: 4

  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 1 (400g) tin chopped tomatoes
  • 1 green or red chilli, chopped
  • 200g (7 oz) red lentils
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried basil
  • 225ml (8 fl oz) water
  • salt and freshly ground black pepper to taste
  • 4 tablespoons soured cream to garnish (optional)
  • 2 sprigs fresh basil to garnish (optional)

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Heat the olive oil in a large saucepan or casserole. Lightly brown the onions in the oil. Add the tomatoes, chilli, lentils, cumin and basil to the pan along with the water. Bring to the boil, then reduce heat to medium low and simmer for about 20 minutes, or until the lentils are tender.
  2. When the lentils have softened, use a hand held blender to purée the soup. Season to taste with salt and pepper. For a special touch, garnish each bowl with a dollop of soured cream and a sprig of fresh basil.

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Reviews & ratingsAverage global rating:(66)

Reviews in English (61)

Altered ingredient amounts.I needed more water - at least 500 ml altogether - in order to get the lentils to cook.-09 Jul 2009

Used different ingredients.I substituted oregano for the basil, which I didn't have. I added brown sugar to offset the tomato.-09 Jul 2009

Really lovely soup. I added a clove of garlic at the beginning and doubled the amount of water. Fantastic for a quick snack/supper as made with all store cupboard ingredients.-11 Nov 2015


Vitamin Packed Lentil Tomato Soup Recipe

It definitely took me some time to upload this Lentil Tomato Soup Recipe. I’ve been meaning to do it 5 days ago.? But then I decided it was time to do some spring clean. And the weather has gotten so hot that I just had to remove those rugs right then and there. And also replace the winter clothes in my wardrobe with my summer clothes. Does this sound weird to you?

We all do it in Greece since the temperature varies so much from winter to summer. There is no way I’m going to wear a sweater for the next 7 months, so there is no reason for it sitting in my wardrobe and stealing space from my summer tees. But I’m not going to tire you anymore with the chores I’ve been doing. The good news is that I finally can share with you this healthy & hearty Lentil Tomato Soup Recipe.

It’s all made from scratch and with fresh ingredients only. Well, other than the lentils of course which are dried. ? It’s really easy to make and bursts with flavor. With a nice and thick texture out of the blended veggies which are in a good quantity to make this soup loaded with vitamins and nutrients.

Healthy Tomato Soup Recipe With Lentils

Traditionally, a lentil tomato soup recipe is mostly made in the Northern parts of Greece. In the south and where I live, we cook the lentils without the tomato. Using only some garlic, onion, bay leaf, olive oil, and vinegar. That is the oldest version of a Greek lentil soup recipe and very scrumptious also. In both recipes, I’m using small-sized brown lentils. They’re my favorite and get cooked quickly.


Slow Cooker Tomato Chilli & Lentil Soup Recipe

*I actually entered this recipe in a competition for New Convent Garden Soup in 2011 (but didn’t win ))

Ingredients:

  • 450g (1lb) Tomatoes (Halved)
  • 150g (1/3 lb) Sundried Tomatoes (Sliced)
  • 150g (1/3 lb) Dried Red Lentils
  • 2 Garlic Cloves (Crushed)
  • ½ Teaspoon (2.5ml) Chilli Powder
  • 1 Teaspoon (5ml) Cumin Powder
  • 1 Teaspoon (5ml) Dried Basil
  • 1 x Medium Onion (Finely diced)
  • 1 Tablespoon (15ml) Tomato Puree
  • 900ml (1+1/2 Pints) Hot Vegetable Stock
  • Blackpepper to season
  1. Rinse and drain the Dried Lentils. Then boil rapidly for 10 minutes. When cooked re-rinse and then leave to drain whilst you prepare the other ingredients
  2. Wash and halve the Tomatoes and pop in slow-cooker
  3. Add the sliced Sundried Tomatoes. If using tomatoes out of a jar make sure you drain the oil
  4. Add the crushed Garlic Cloves, the Chilli and Cumin Powder.
  5. Add the finely diced Onion and the Basil.
  6. Add the Tomato Puree and the cooked Red Lentils stir well
  7. Pour over the Hot Vegetable Stock, add some Blackpepper to season and stir well again ensuring all ingredients are mixed thoroughly
  8. Place lid on the standard Slow-Cooker – ensuring there is at least 1″ at the top without liquid/ingredients
  9. Leave on high for 4 hours or low for 8
  10. When cooked blend carefully with a hand-blender to desired consistency

These are old photos as I have not yet made a fresh batch of the soup. I’m posting this recipe to remind myself to make this slow cooker tomato, chilli and lentil soup recipe, and to encourage you to try it out also.

It may have been 5 years, and my memory isn’t what it used to be but I do recall this being a winner – even if New Covent Garden didn’t think so! Can’t win ’em all.


Soup is just the easiest and tastiest thing for a lunch or light supper – served with some lovely bread – home made if you have time! It is always good for using up ingredients too. And you can make a soup with really pretty much anything. Check out out the soup recipes – Click Here

Most soups require to be blended until smooth (although many can be made without doing that – making it more like a stew). If you don’t have a blender you can try putting it through a sieve. It is possible to do with most soups although does take 5-10 minutes.

Tomato And Chilli Soup


Ingredients


Yellow split pea stew with green olives (main picture)

A comforting buttery bowl topped with a quick punch of flavour.

Serves 4-6
450g dried yellow split peas
1 tbsp extra virgin olive oil
2 onions, peeled and finely chopped
½ tsp salt
2 lemons, juiced and zest reserved

For the topping
½ cucumber
1 garlic clove, finely chopped
Small bunch of mint leaves, chopped
Big pinch of salt
Green olives, pitted and chopped
200g Greek yoghurt
Olive oil, to drizzle

1 Soak the split peas in cold water overnight. This isn’t essential, but will halve the cooking time.

2 Put the drained peas in a large saucepan and cover with cold water. Bring to a rapid boil for 10 minutes, then reduce the heat and simmer for 20–30 minutes, or until tender. Drain, season and set aside.

3 Put a large pot on a medium heat. Add the oil, onions and salt. Cook for 5 minutes or so, until soft. Add the cooked split peas and 350ml of cold water. Bring to a simmer for a few minutes, then remove from the heat. Ladle half the soup into a bowl and set aside. Use a stick blender to puree the rest of the soup in the pan. Stir the chunky soup back into the puree for a soup that is nicely textured. You can thin the soup with more water (or stock) a bit at a time. Squeeze in the lemon juice. Taste and adjust the seasoning until the flavour is right.

4 While the soup is cooking, prepare the toppings. Slice the cucumber lengthways then scoop out and discard the seeds. Coarsely grate it into a bowl. Add lemon zest and garlic, and season.

5 Ladle the soup into bowls. Top with a generous dollop of the yoghurt, a spoonful of the chopped olives, mint, a spoonful of cucumber and a drizzle of olive oil.


Spicy Vegan Lentil Dahl

Dahl (also spelled dhal, daal, and dal) is essentially a thick South Asian-inspired lentil stew that is often prepared with ghee or clarified butter. This red lentil recipe for the popular Indian dish uses a little sesame oil for depth and flavor in place of the traditional ghee, which makes it vegan.

There ​is actually a wide range of dahls made from many different types of lentils and other vegetables called "pulses." Dried and split, they are cooked with various spices, meats, and vegetables. Options include red and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas, among others. It's easy to modify a dahl to make it mild or spicy or to create a full dahl-based meal or a side dish.

This simple dahl soup is a favorite go-to recipe. It is easy to prepare with pantry staples and quick to make in one pot. Double or triple the recipe when you have a lot of mouths to feed. Any leftovers make a great lunch when served with flatbread and tea.


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Vegetarian Meatless Beef Chili with Beans

There are plenty of vegetarian chilis out there, but you’d never guess this Vegetarian Meatless Beef Chili With Beans was one of them by taste alone. That’s because meatless protein crumbles and a rich, well-spiced tomato base give this recipe a hearty, meaty texture and savory flavor- exactly what you want in a warm, comforting bowl of chili. With a few pantry staples, one pot and 20 minutes, this Vegetarian Meatless Beef Chili With Beans will be done simmering and ready to serve. Enjoy with your favorite vegetarian chili toppings!


Recipe Summary

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 cups chopped onion
  • 1 bulb garlic cloves, chopped
  • 1 (16 ounce) package dry lentils
  • 1 (6 ounce) can tomato paste
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 quarts water
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 dash paprika
  • salt to taste
  • black pepper to taste
  • 2 cups sliced carrots
  • 2 cups sliced celery

Heat the olive oil and melt the butter in a large pot over low heat. Stir in onion and garlic, and cook until tender. Mix in lentils, tomato paste, and crushed tomatoes. Pour in the water. Season chili with chili powder, cumin, paprika, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes, stirring occasionally.

Mix carrots and celery into the chili. Continue cooking 20 minutes over low heat, until lentils, carrots, and celery are tender.


Dinner Tonight: Red Lentil and Tomato Soup Recipe

Quick-cooking red lentils are a favorite for soups, going from dried-in-the-pantry to tender in 10 or 15 minutes and forming an economical, healthy base full of fiber and protein. Though my very favorite lentils are the du Puy variety (otherwise known as French green lentils), because of their subtle peppery flavor and the way they hold their shape after cooking, they also take awhile to cook. And in a soup, it's not all that important that they stay intact: the lentils that break up during cooking just add to the soup's body.

Lentils can be rather plain-tasting, so it's key to use assertive flavors when cooking them or the result will be an earthy, but plain-tasting sludge. This recipe, adapted from a Bulgarian soup a friend served me recently, relies on a shot of paprika and fresh thyme, which keep the chunky, tomato-y broth interesting. I added a little cayenne as well to raise the stakes. It's a warming soup to guiltlessly fill up on.



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