Curried Red Lentil Apple Soup
Curried Red Lentil Apple Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 5 servings. One portion of this dish contains roughly 15g of protein, 9g of fat, and a total of 393 calories. For $2.63 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It is brought to you by Sumptuous Spoonfuls. A mixture of pepper, olive oil, curry powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. Not a lot of people made this recipe, and 9 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. It works best as a soup, and is done in approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is spectacular. If you like this recipe, you might also like recipes such as Curried Red Lentil Soup, Curried Red Lentil Soup, and Curried Red Lentil Soup.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 apples, peeled, cored & chopped (about 2 cups)
2 carrots, peeled & chopped (about 2/3 cup)
3 teaspoons curry powder
6 cloves garlic, peeled & chopped
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground ginger
1 can light coconut milk
1 Tablespoon olive oil
1 onion, peeled & chopped (1 heaping cup)
1 small hot pepper, seeded & chopped
1 1/2 cup dried red lentils
1 tomato (about 6 oz.), peeled, cored, and chopped
4 - 5 cups chicken or vegetable broth
1 cup apple wine (or other white wine)
Equipment:
pot
immersion blender
Cooking instruction summary:
In a soup pot, heat the olive oil over medium heat, then add the onion and garlic and saute until the onion is soft. Add the apples, carrots and hot pepper, ginger, cumin, curry, and cinnamon and stir and cook a couple minutes longer to mix up the spices and veggies with the apples. Add the lentils, broth, apple wine, and tomato and stir it all up. Bring the soup to a boil, then reduce heat to a simmer and cook uncovered for about 20 - 30 minutes or until the lentils are nice and soft.At this point, I blended it up with the coconut milk. If you have an immersion blender, that's really the best way if you want your soup smooth and creamy. If you prefer it a little lumpy, don't bother blending. Stir in a little water or broth if the soup is too thick. Add a bit of salt if you think it needs it.Serve with cilantro leaves for garnish.
Step by step:
1. In a soup pot, heat the olive oil over medium heat, then add the onion and garlic and saute until the onion is soft.
2. Add the apples, carrots and hot pepper, ginger, cumin, curry, and cinnamon and stir and cook a couple minutes longer to mix up the spices and veggies with the apples.
3. Add the lentils, broth, apple wine, and tomato and stir it all up. Bring the soup to a boil, then reduce heat to a simmer and cook uncovered for about 20 - 30 minutes or until the lentils are nice and soft.At this point, I blended it up with the coconut milk. If you have an immersion blender, that's really the best way if you want your soup smooth and creamy. If you prefer it a little lumpy, don't bother blending. Stir in a little water or broth if the soup is too thick.
4. Add a bit of salt if you think it needs it.
5. Serve with cilantro leaves for garnish.
Nutrition Information:
covered percent of daily need
