Ina Garten's hearty soup gets its robust flavor from small, green French lentils ... It also adds a crispy, spicy finish to the creamy mixture of mung beans, lentils, and pigeon peas.

Next, I added canned green lentils (which I purchased ... Coconut milk again reinforces the soup's richness, which ends up being smooth, warm, spicy, and bright. Gaby recommends serving each ...

Habanero: Imparts a sharp, fruity, spicy flavor to the soup. You can also use milder ... If you are not a cilantro fan, try parsley instead. Dried Green Lentils: The star ingredient in lentejas ...

But the edge lentils have over their fellow legumes is that they cook from dried in a fraction of the time, which is a welcome bonus in our time-starved lives. These hearty soup recipes put the ...

Lentil soup is rescued from its stodgy status by a hefty, fragrant dollop of canned green curry paste. Coconut milk makes the soup creamy whilst keeping it dairy-free and a clamshell of tender ...

Pour in the stock and bring to the boil. Lower the heat and simmer for 20–25 minutes, or until the vegetables and lentils are tender. Blend the soup until smooth, if it is too thick, add more stock.

This spicy soup is a filling lunch option that is full of fibre and protein from the lentils. The addition of the Scotch bonnet packs an extra punch of heat. Each serving provides 421 kcal ...