30 minute Turkish Lentil Soup
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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
The Best Lentil Soup Recipe
Learn how to make the best lentil soup – this easy lentil soup is healthy, vegan, comforting and very easy to make. Perfect soup for cold winter days. All you need is one pot, few basic ingredients and one hour.
Full recipe + tips how to make the best lentil soup:
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Ingredients:
1 large Onion, chopped
2 Celery stalks, chopped
2 medium Carrots, diced
2-3 Garlic crushed, crushed
2 tablespoons Olive oil
1 teaspoon Cumin
1 teaspoon Dried oregano
1 teaspoon Paprika
Salt to taste
Pepper to taste
1 can (14oz/400g) Diced tomatoes/chopped tomatoes
8 cups (2L) Vegetable stock
2 cups (380g) Dried lentils, rinsed
2-3 tablespoons Parsley/coriander, chopped
2 tablespoons Lemon juice, fresh
Directions:
1. In a large pot heat olive oil, add chopped onion and sauté for 6-7 minutes, until slightly golden. Add chopped celery and diced carrots, cook for 4-5 minutes, until tender. Add crushed garlic, cumin, dried oregano, paprika and cook, stirring for 1 minutes.
2. Add minced/chopped tomatoes and cook for 1-2 minutes.
3. Add rinsed lentils, vegetable stock, salt and pepper. Bring to a boil over high heat, then, reduce the heat to low, cover with a lid, and simmer for 30-45 minutes. Check the seasoning and add salt/pepper if needed.
4. Add chopped coriander/parsley, lemon juice, give a quick stir and turn the heat off.
5. Serve!
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Homemade Lentil Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 714
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Giada De Laurentiis Makes Lentil Soup | Everyday Italian | Food Network
Giada's hearty lentil soup is perfect for a cozy winter night.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Lentil Soup
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 6 servings
Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
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Giada De Laurentiis Makes Lentil Soup | Everyday Italian | Food Network
Italian Lentil Soup is a wholesome Dinner Idea
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⭐️ This lentil soup is a tasty, earthy, and nourishing, Italian-inspired recipe made with easy-to-find ingredients.
It's an excellent everyday dinner and make-ahead meal, as you can store it for up to 5 days in the refrigerator and up to 3 months in the freezer.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 large onion
1 stalk celery
2 medium carrots
½ leek optional
2 sprigs rosemary
3 sprigs thyme you can also add two bay leaves and sage leaves.
1 cup lentils brown or green
4 cups vegetable stock
2 cups water add more as needed to fully cook the lentils
1 small can (15 ounces) crushed tomatoes
6 ounces leafy green of choice kale, spinach, chard, bok choi, savoy cabbage, Chinese cabbage
1 teaspoon salt or more to taste
4 twists pepper
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. ❤️
Lentils with Sausage & Nonna - Laura Vitale - Laura in the Kitchen Episode 475
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