Red Lentil Soup in 30 minutes
⭐️ Get Recipe:
Red lentil soup is a tasty, wholesome, and nutritious dish with an earthy and creamy texture and a rich, aromatic taste.
The recipe is easy to make in one pot in 30 minutes. It’s excellent as an easy weeknight dinner, meal-prep-friendly, and delicious with a thick slice of toasted bread.
⭐️ INGREDIENTS
2 tablespoons extra virgin olive oil
1 stalk celery chopped
1 large carrot chopped
1 medium onion chopped
2 cloves garlic grated
½ teaspoon cumin ground or seeds
⅛ teaspoon red pepper flakes or more to taste
1 sprig rosemary
2 bay leaves optional
1 can (15 ounces) (400 grams) crushed tomatoes
4 cups (1 liter) vegetable broth or more if you prefer a thinner soup
1 cup (200 grams) red lentils (dry, not cooked)
1 teaspoon salt or more to taste
2 twists of black pepper
4 wedges of lemon to squeeze on top + crusty bread
❤️ Nico & Louise
Theplantbasedschool.com
Lentils a la Dijonnaise (mustard and bacon lentils) one pot, super easy to make
A super easy one pot french style lentils recipe to try while stuck at home. delicious green lentils cooked with smoked pork belly, carrot onions and finish off with Dijon mustard.
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????????INGREDIENTS????????
300 grams green lentils (10 oz)
1 litre water (4 cups)
1 carrot
1 onion
2 cloves
150 grams of smoked pork belly (5 oz)
2 tablespoons Dijon mustard
salt and pepper to season
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VERY BEST LENTIL SOUP | vegetarian one-pot lentil soup recipe
Lentil soup is a classic vegetarian soup recipe. It's hearty, healthy, delightfully filling (with plant-based protein), and warming on those cold, wintery days. While there are many variations of lentil soup, you can't go wrong with a simple, Mediterranean version.
I always love an easy, one-pot soup recipe like this as it's easy to meal prep and reheat. It's perfect for lunch or dinner and it's naturally gluten-free, vegan, and dairy-free, making it perfect for almost all your guests!
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► PRODUCTS MENTIONED:
Vitamix Immersion Blender:
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Green Lentils:
Soup Bowls (similar):
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► TIMESTAMPS:
00:00 Intro
00:47 Slice vegetables for mirepoix
02:38 Add mirepoix vegetables to a large pot with oil and saute
03:02 Add tomato paste, garlic, and spices
03:35 Add diced tomatoes, broth, and lentils, then simmer
04:24 Juice lemon and slice kale leaves
04:56 Overview of the Vitamix Immersion Blender
06:08 Use the immersion blender to create a cremier texture
06:39 Add kale, and lemon juice
06:59 Serve the soup into bowls or meal prep and store
07:50 Taste test
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#lentilsoup #souprecipes #mediterraneanrecipes
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Easy Lentil Soup Without Tomatoes Recipe: No Carrots, No Celery & No Blender Needed!
Wondering how to make a delicious lentil soup without tomatoes? This easy red lentil soup recipe uses basic ingredients, doesn't require a blender and also doesn't contain any carrots or celery.
This lentil soup is also completely vegan and vegetarian and makes for a fantastic light lunch or dinner!
Find the full written recipe here:
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Ham & Lentil Soup Recipe | Great Red Lentil Soup Idea
Ham and lentil soup recipe, that makes a great leftover ham soup! I can so many requests for red lentil soup ideas, so here is a great one. You can of course leave the ham out completely, and add things like pearl barley, butter beans or kidney beans. This healthy soup recipe is a family favourite. It is a filling and tasty lentil recipe, which is low on calories but wont leave you feel hungry. If you ever are in a dilemma as to whats for tea or whats for dinner, then give this easy lentil soup a go.
The full recipe and nutritional information is on my website
TV Presenter Emily Roberts shows you recipes, places and information about food. Some clips taken from her TV show Cooking with Emily which is aired on the SKY platform. The channel features recipes for the whole family including vegetarian and vegan recipes.
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You NEED this HEALTHY LENTIL STEW for a FALL SEASON GO-TO.
If you are looking to boost your diet with a nourishing, nutritious, healthy one-pot meal, you've found it! I love this lentil stew because I can make a big batch and eat it all week long! It's the answer to chilly weather meal prep!
INGREDIENTS
3 small diced carrots
3 small diced celery stalks
1 small diced medium onion
¼ cup extra virgin olive oil
1 tsp chili flakes (as spicy as you like)
1 tsp sweet paprika (Spanish pimenton)
1 tsp oregano
2-3 garlic cloves, minced
3 ounces (85 grams) tomato paste
8 ounces (226 grams) crushed tomatoes
16 ounces lentils
8 cups vegetable broth or water or combination
8 ounces (4 cups or more) fresh spinach
EVOO to garnish
Parmesan cheese to garnish
Tiny cut chives to garnish
Salt and pepper to garnish...
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.