How to Make LENTIL SOUP Like an Italian
Lentil soup is bold, hearty and bursting with flavour. In Italy, it is a New Years' tradition to eat this soup at the stroke of midnight. My lentil soup recipe has an aromatic twist - fresh rosemary and oregano which I’m convinced Nonna would approve of, just the smell in your kitchen is enough to tempt tastebuds! Each bowl is filled with soft lentils drowning in a delicious herby tomato broth then topped with crispy bread bites and a fresh parsley garnish.
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#lentilsoup #italian #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Lentil Soup
1:05 Ingredients for Lentil Soup
2:10 How to Cook the Soffritto
3:06 How to Rinse the Lentils
4:01 How to Cook the Lentils
7:42 How to Toast and Cut the Bread
9:05 How to Know if the Lentils are Cooked
9:45 How to Serve Lentils Soup
11:25 How to Eat Lenil Soup, E ora si Mangia, Vincenzo's Plate!
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Lamb Loin and Balsamic Lentils, by Burton Sous Vide
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This is a French 'peasant dish', and the Burton Sous Vide cooker is the ideal tool for the job. Cooking lamb, especially the loin, is a delicate process, because the meat has no fat to protect it, so the vacuum sealed bag and warm water bath will poach the lamb beautifully without losing any flavour.
As far as lamb recipes go, this one couldn't be simpler. Just put all the ingredients into the bag, seal it, and away you go. The same goes for the lentil salad base.
This will be as tender and succulent as any slow cooked lamb you can find, and all in less than 40 minutes! What more could you want? This lamb recipe is both light and hearty, perfect all year round.
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Enjoy!
Braised Lamb Shanks with roasted garlic
Falling off the bone tender! there's no need to explain the monumental culinary achievement that is lamb shank. This cut of meat is taken from the lower portion of a lamb's leg, and when cooked right, results in melt in your mouth flavour.
Cooking this flavourful cut requires something special such as braising, a process which characteristically involves searing it at a high heat followed by slow cooking it in liquid; preferably a gorgeous red wine sauce enhanced with an irresistibly fragrant flurry of garlic.
With a slow-cooking technique, this dish is sure to become an unforgettable culinary masterpiece bursting with mouthwatering flavour. Combined with boiled root vegetables, creamy mashed potatoes, polenta, couscous or pureed cauliflower for the perfect texture contrast, it's a guilt-free indulgence that can't be beat!
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How to make pulled lamb and warm lentil salad
Feeding a crowd this entertaining season? Try our mouth-watering pulled lamb salad (RECIPE BELOW). Combine deliciously spiced lamb with a chunky warm lentil, tomato and spinach salad – it’s a perfect weekend feast.
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Pulled Lamb & Warm Lentil Salad
Serves 6 with leftovers Prep 10 mins (+ 10 mins resting time) Cooking 4 hours 40 mins
2 red onions, cut into wedges
1 tbs olive oil
2.5kg Coles Australian Lamb Whole Leg Roast
1 cup (250ml) chicken stock
400g can lentils, rinsed, drained
350g mixed medley tomatoes*, halved
60g pkt Coles Australian Baby Spinach
1 cup flat-leaf parsley leaves
Spice mix
1 tsp sweet paprika
1 tsp ground coriander
1 tsp dried chilli flakes
½ tsp ground cumin
½ tsp ground ginger
½ tsp ground allspice
½ tsp ground cardamom
½ tsp ground nutmeg
Pinch of ground cloves
1 Preheat oven to 150°C. To make the spice mix, combine paprika, coriander, chilli, cumin, ginger, allspice, cardamom, nutmeg and cloves in a bowl. Season.
2 Arrange onion in the base of a large roasting pan. Stir the oil into the spice mix. Spread evenly over lamb to coat. Place lamb over the onion in the pan. Pour stock around the lamb and cover the pan tightly with foil.
3 Roast, basting the lamb occasionally with the pan juices, for 4 hours or until the lamb is almost falling off the bone. Uncover the pan and increase oven to 180°C. Roast for 30 mins or until the lamb is golden brown.
4 Arrange lentils, tomato and spinach around the lamb in the pan. Roast for 10 mins or until the lentil mixture is heated through. Loosely cover pan with foil and set aside for 10 mins to rest.
5 Coarsely shred the lamb, discarding the bone. Arrange the lentil salad in a serving dish. Top with lamb and sprinkle with parsley.
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EASY LAMB WITH BELL PEPPERS RECIPE | LAMB RECIPE | LAMB STEW RECIPE
How to cook the easiest lamb recipe with bell peppers for the family, this lamb stew recipe is so rich in flavor and so tender and delicious perfect for dinner or that Sunday family lunch.
INGREDIENTS
800G OF LAMB SHANK
1/2 OF BIG YELLOW BELL PEPPER
1/2 OF A RED BELL PEPPER
3/4 OF A MEDIUM ONION
11 SPRIGS OF FRESH THYME, 2 SPRIGS OF ROSEMARY, 2 LEAVES OF SAGE, BIND TOGETHER
2 TBSP OF BUTTER
2 TBSP OLIVE OIL
1/2 TBSP SUGAR
1 1/2 TSP SALT (ADJUST TO YOUR TASTE)
1 TBSP WORCESTERSHIRE SAUCE
3 MEDIUM MINCED CLOVES OF GARLIC
1 TBSP SWEET CHILLI
1 TSP SWEET PAPRIKA
1/2 TSP BLACK PEPPER
3/4 TSP BASIL
2 CARDAMOM
1 STAR ANISE
200G TOMATO PULP
500ML HOT WATER
#LAMBSTEW#STEW#LAMB#MUTTON#COOKING
OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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