Homemade Lentil Soup Recipe
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website and the taste is beyond amazing.
Lentils are a legume that is indigenous to the Mediterranean and Middle Eastern Countries. They are seeds of a plant that are jam packed with fiber, potassium and protein and make for a great meat replacement.
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful including by adding them into soup. When other ingredients are introduced that compliment lentils like onions, garlic, spices, and lemon, the taste is out of this world.
There are many variations of lentil soup depending on where you live so do not be surprised if you see different ingredients in it. My version is much more of a Middle Eastern Lebanese style.
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Ingredients for this recipe:
• 2 tablespoons olive oil, ghee, or clarified butter
• 2 peeled and medium diced yellow onions
• 2 peeled and medium diced carrots
• 2 peeled and medium diced ribs of celery
• 3 finely minced cloves of garlic
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 cups green lentils, rinsed
• 1 large peeled and medium diced potato
• 2 bay leaves
• 9 cups chicken stock
• juice of 1 lemon
• salt and pepper to taste
Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
Here are some other videos you might like:
Dairy-free Homemade Butternut Squash Soup:
Vegan Instant Pot Lentil Chili:
Vegetarian Lemon Rice Soup:
???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
IMMERSION BLENDER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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#Soup #CreamyVegetableSoup #VegetableSoup #Vegan #VeganRecipe #GlutenFree #Lunch #Dinner
Green Curry Mushroom Soup Recipe | Easy Vegetarian and Vegan Meals | Green Coconut Curry Recipe
Green Coconut Curry recipe with and Mushrooms is perfect for a Ramen and Rice bowl. This green curry recipe is a great vegetarian curry for easy Vegetarian and Vegan Meals.
???? Let me know in the comments if you like my green coconut curry recipe. What is your favorite curry and what country is it most popular in?
▶️ GREEN CURRY AND MUSHROOM RECIPE INGREDIENTS:
???? GREEN CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem (THOROUGHLY WASHED to get rid of any dirt)
17g / 4 to 5 Garlic
5g / 1/2 Inch ginger
35g / 1 Jalapeno Pepper - deseeded
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 tablespoon cooking oil (I have used light olive oil)
1 to 2 tablespoons water if needed while blending
???? OTHER INGREDIENTS:
2 cups / 475ml Vegetable Broth (Low Sodium)
2 heaping cups / 150g Mushrooms - chopped (Cremini mushroom or button mushrooms)
Salt to taste (I have added 1 teaspoon Pink Himalayan salt)
3 cups / 700g Coconut milk
1 Tablespoon Corn Starch
???? Garnish:
Lime Juice to taste (I have added 1 tablespoon)
1/2 to 3/4 cup / 30g to 45g Green Onion - chopped
Black Pepper to taste ( I have added 1/4 teaspoon)
???? Toppings: (You can add toppings of your choice)
Protein of choice (I have added Pan Fried Tofu - Sprinkle salt and pepper on firm tofu OR SPICES OF YOUR CHOICE. Then pan fry on high heat 30 seconds each side)
Blanched Bok Choy (Blanched in SALTED boiling water for a few seconds)
Green onions - chopped
Lime juice to taste
Red chilis
▶️ METHOD: (3 servings approx.)
Start by adding cilantro stems, garlic, ginger, jalapeno, onion, lime zest, (1 TO 2 TABLESPOONS OF WATER IF NEEDED) to a blender and make a puree. (Thoroughly wash the cilantro stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add turmeric, cumin, coriander, Cayenne pepper, 1/2 Tsp salt and cooking oil. Cook while switching between medium and medium-low heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the vegetable broth and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 10 minutes - for the flavours to develop.
Uncover and add the chopped mushrooms, salt to taste and bring it to a boil. Add corn starch to the coconut milk and mix well - make sure to get rid of any lumps. Add it to the pot and bring it to a rapid simmer and then simmer for another 3 to 4 minutes or until the corn starch is completely cooked. Turn off the heat and add the lime juice, chopped green onion and ground black pepper. Mix well. Serve it as soup or with noodles or steamed jasmine rice.
Enjoy it with noodles or with freshly steamed jasmine rice OR JUST BY ITSELF AS A SOUP with some crusty bread.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro stems to get rid of any dirt
- Make sure to cook the curry paste until it turns thick and the oil starts to separate, this will add a lot of flavour
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Easy Vegetable Soup is a comforting dinner idea
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⭐️ This vegetable soup is wholesome, tasty, rustic comfort food you can make with seasonal veggies in just over 30 minutes.
⭐️ Ingredients (US)
2 tablespoons extra virgin olive oil
1 large onion coarsely chopped
2 large carrots coarsely chopped
1 stalk celery coarsely chopped
3 cloves garlic grated or minced
1 teaspoon cumin ground
1 sprig rosemary
2 bay leaves
4 cups vegetable broth
1 can (15 ounces) diced tomatos
1 can (15 ounces) white beans drained and rinsed
1 heaping cup (4 ounces) green beans halved
4 cups (15 ounces) cauliflower florets
1½ cups (8 ounces) potatoes peeled and diced
4 cups (4 ounces) spinach optional
1½ teaspoon salt or more to taste
¼ teaspoon black pepper or red pepper flakes
Ingredients (metric):
30 grams extra virgin olive oil
1 large onion coarsely chopped
2 large carrots coarsely chopped
1 stalk celery coarsely chopped
3 cloves garlic grated or minced
1 teaspoon cumin ground
1 sprig rosemary
2 bay leaves
1 liter vegetable broth
400 grams diced tomatos
240 grams white beans drained and rinsed
120 grams green beans halved
400 grams cauliflower florets
200 grams potatoes peeled and diced
120 grams spinach optional
1½ teaspoon salt or more to taste
¼ teaspoon black pepper or red pepper flakes
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Italian Grandma Makes Lentil Soup
LENTIL SOUP
1 lb Lentils
2 Bay Leaves
2 Garlic Cloves, halved
Olive Oil
½ Onion, chopped
1 Plum Tomato, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
1 Potato, diced
¼ cup Fresh Parsley, chopped
3½ qts Water, total approx
6 oz Small Soup Shell Pasta
Grated Pecorino Romano Cheese
Salt and Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
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P.O. Box 223
Adelphia, NJ 07710
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
This easy recipe puts the 'YUM' IN TOM YUM SOUP
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LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN TOM YUM SOUP RECIPE TODAY!
LAY HO LAY HO! I hope you're keeping warm during this cold winter! I've got you covered with a super yummy recipe today - it's salty, tangy, sweet, spicy, and absolutely delicious. Join me in this episode and learn how to make a quick and tasty tom yum soup recipe right at home. Let's begin
Ingredients:
2 sticks lemongrass
1 red bell pepper
1 green bell pepper
1 red onion
1 cup cherry tomatoes
1 medium piece galangal
1 red Thai chili pepper
6 lime leaves
2 tbsp coconut oil
1/4 cup red Thai curry paste
1/2 cup coconut milk
3L water
150g shimeji mushrooms
400ml canned baby corn
5 tbsp soy sauce
2 tbsp maple butter
2 tbsp tamarind paste
2 limes
2 sticks green onion
few sprigs cilantro
Directions:
1. Peel the outer layer of the lemongrass and bash the end with the butt of a knife
2. Chop the bell peppers and red onion into bite sized pieces. Slice the cherry tomatoes in half
3. Roughly chop the galangal, red chili, and tear the line leaves with your hands
4. Add the coconut oil and curry paste to a stockpot and heat it up to medium heat
5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to look dry, add 2-3tbsp of the coconut milk into the pot
6. When the paste looks very soft, a deep red colour, and most of the liquid is evaporated, add in the coconut milk. Give the pot a good stir
7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili pepper
8. Cover the pot and bring to a boil. Then, turn it to medium low and simmer uncovered for 10-15min
9. Remove the solid ingredients (or keep them, it's up to you)
10. Add the bell peppers, red onion, tomatoes, mushrooms, and corn to the pot
11. Add the soy sauce, maple butter, tamarind paste, and the juice of 2 limes
12. Give the pot a good stir and turn the heat to medium high. Once it comes to a boil, it's done
13. Serve topped with freshly chopped green onions, cilantro, and some lime extra lime wedges
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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