French Green Lentil Soup Recipe
French green lentil soup is a healthy dish that doesn’t compromise at all on flavor! Join Eric from Simply Elegant Home Cooking as he demonstrates his recipe for this classic dish! While other types of lentils can be substituted, Eric prefers French green lentils as they hold their shape and firmness the best. The earthy flavor of the lentils is highlighted by frying some bacon in the pot before the rest of the soup is built. From there, multiple layers of flavors are built by adding vegetables, tomato paste, white wine, and chicken stock.
Ingredients:
-1 cup French green lentils, rinsed
-3 strips bacon
-1 white onion
-2 stalks celery
-2 carrots, pealed
-1 tablespoon neutral oil
-1 tablespoon tomato paste
-1 can (14.5 ounce) diced tomatoes, drained
-3 cloves garlic
-1 tablespoon fresh thyme
-1 bay leaf
-1/4 teaspoon crushed red pepper flakes
-6 cups chicken stock
-1/2 cup dry white wine
-1 teaspoon good quality balsamic vinegar
-5 ounces baby spinach
-salt and pepper to taste
-toasted baguette slices, for serving
Directions:
-Bring a large pot to temperature on medium heat. Add in the oil, then add in the diced bacon. Fry, stirring constantly for about 5 minutes or until bacon is crispy.
-Add in the onion, celery, and carrots. Season with salt and pepper. Cook for another 5 minutes or until vegetables have softened, stirring occasionally.
-Add in the garlic, thyme, tomato paste, and red pepper flakes. Cook for another minute stirring constantly.
-Add in the diced tomatoes. Cook for another minute stirring constantly.
-Add the bay leaf and the lentils. Season with more salt. Stir to incorporate. Turn the heat down to low and place a lid on the pot. Cook for 8 minutes or until the lentils have darkened.
-Remove the lid, deglaze with the white wine. Turn the heat up to high until a simmer is reached.
-Add in the chicken stock and bring the soup to a boil.
-Once a boil is reached, turn the heat down to low, partially cover the pot, and cook for about 30 minutes or until desired texture is achieved with the lentils.
-Once desired texture is achieved, process 2 cups of the soup in a food processor for about 30 seconds and pour the mixture back into the soup pot. Stir to incorporate.
-Add the balsamic vinegar and then the baby spinach. Allow the spinach to wilt for about 2-3 minutes then serve with the baguette and enjoy!
Lentil Soup with Mushrooms - Rossella's Cooking with Nonna
Rossella and her Mamma Angela (Angela Sciddurlo Rago) are making Lentil Soup with Mushrooms.
Full Recipe Here:
BTW: Please see Mamma Angela's novel - Yesterday's Sky:
THE BEST Instant Pot LENTIL Soup Recipe | NO Sauteing
The BEST Instant Pot Lentil Soup Recipe with green or brown lentils, canned tomatoes????, spinach and Parmesan cheese ????. Only 5 mins of prep and no sauteing. Healthy, hearty and absolutely delicious lentil soup in your electric pressure cooker. And there is one flavor booster at the end you don't want to miss! Enjoy!
▼▼▼▼ FULL RECIPE BELOW ▼▼▼▼
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I am truly obsessed with my Instant Pot ????. If you visit my blog you will see I post 1-3 Healthy Instant Pot recipes per week. It saves me so much time to put dinner on the table in less than 15 minutes active cooking time.
I own 2 Instant Pots and 1 Cosori. The one you see in this video is 6 Quart Instant Pot Lux It is big enough to make this recipe. You can cut recipe in half and fit into a 3 quart Instant Pot if cooking for 2 people or less. Keep same cooking time.
OTHER KITCHEN TOOLS USED:
Glass bowls
Measuring spoons
Zester
Rose gold ladle
YOU CAN CHECK OUT ALL MY KITCHEN TOOLS HERE:
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MORE INSTANT POT RESOURCES:
3 Simple Ways to Bring Instant Pot to Pressure Faster
How to Naturally Release Instant Pot
How to Quick Release Instant Pot
How to Use Instant Pot 1st time
10 Things NOT TO DO With Instant Pot
And here is How to Clean Instant Pot
Not sure Which Instant Pot to buy? It is all based on your family size and lifestyle. And good read is here
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INSTANT POT LENTIL SOUP RECIPE:
????Ingredients:
●1 medium onion, chopped
●2 large carrots, chopped
●2 small celery, chopped
●2 cups green or brown lentils, rinsed & drained (uncooked)
●28 oz can diced or crushed tomatoes, low sodium
●2 tsp cumin
●2 tsp oregano
●1 tsp salt
●Ground black pepper, to taste
●2 bay leaves
●2 bouillon cubes + 10 cups water or 10 cups veggie stock, low sodium
●11 oz box of spinach or kale
●1 large garlic clove, grated
●Parmesan cheese, for serving
????Instructions:
●In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.
●Close the lid, set pressure vent to Sealing and press Pressure Cooking for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
●Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
●Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.
????Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
????Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
????Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
????Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.
???? PRINT RECIPE HERE:
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♨ MORE INSTANT POT SOUPS & STEW to TRY:
Instant Pot Taco Soup:
Instant Pot Chicken Noodle Soup
Instant Pot Chicken Wild Rice Soup
Instant Pot Beef Stew:
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⏱Time Stamps ⏱
0:00:00 Intro
0:01:50 Lentil soup ingredients to Instant Pot
0:05:25 Add water to max fill line (pro tip!)
0:06:09 Lock lid and move valve to seal
0:06:35 Pressure cook high, natural or quick release
0:09:30 Add spinach, garlic, herbs
0:11:47 Grate fresh parmesan into individual bowls, serve
#ifoodreal #instantpot #pressurecooker
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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5 Lentil Soup Recipe To Save Your Day! Donating To Türkiye
Five lentil soup recipes to enjoy from Turkey. These lentil recipes are very easy and healthy, that will be your new favorite way of making lentil soup. We will be making traditional vegan red lentil soup kırmızı mercimek çorbası, restaurant style lentil soup, ezogelin soup, spicy lentil soup with vegetables and an Ottoman style lentil soup with milk and egg sauce.
0:00 Introduction
0:50 Will donate for the quake victims
1:36 Traditional home style red lentil
04:58 Easy Lentil soup with vegetables (use instant pot, pressure cooker or regular pan)
7:22 Restaurant style yellow lentil soup
09:47 Ezogelin Soup (Lentil soup with rice and bulgur)
11:42 Çeşminigar Çorbası: Ottoman style lentil soup with milk and egg sauce
Restaurant style lentil soup:
Lentil soup with vegetables:
Ezogelin soup:
Ottoman Cesminigar Soup:
Here are the details for donation:
UDS DOLAR ACCOUNT
HANIMLAR EĞİTİM VE KÜLTÜR VAKFI
Bank: HALK BANKASI
Branch: EYÜP SULTAN
Iban: TR42 0001 2009 7680 0058 0001 53
Please add From Evkad Aysenur into the description when you send
EURO ACCOUNT
Hanımlar Eğitim ve Kültür Vakfı
Bank: Halk Bankası
Branch: Eyüp Sultan
Iban: TR15 0001 2009 7680 0058 0001 54
Please add From Evkad Aysenur into the description when you send
AFAD Government Organization Help Campaign:
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30 minute Turkish Lentil Soup
GET RECIPE:
Turkish lentil soup or Mercimek çorbası is a staple of Turkish cuisine where red lentils are simmered in a tasty broth with veggies and warm spices.
Turkish red lentil soup is easy to make in 30 minutes and one pot. It has a smooth and comforting texture and a warm and soothing flavor, with a hint of tanginess from the fresh lemon juice.
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 large onion chopped
2 carrots chopped
1 rib celery chopped
3 cloves garlic minced or grated
1 teaspoon ground cumin
2 tablespoons tomato paste
2 medium potatoes peeled and cut into small pieces
8 cups (2 liters) vegetable broth, add 4 cups at a time if your pot is not big enough
2 cups (400 grams) split red lentils dried, not canned
1½ teaspoons salt
2 twists of black pepper
1 lemon cut into wedges
1 handful flat-leaf parsley chopped
SERVES WELL WITH
pita bread
chili oil made with 1 clove of garlic, 1 teaspoon of red pepper flakes, and 4 tablespoons of olive oil
Enjoy ❤️ Nico & Louise
#lentils #onepotmeal #plantbased