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:
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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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THE BEST LENTIL SOUP | THE GOLDEN BALANCE
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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⏱️⏱️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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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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The Ultimate Italian LENTIL SOUP Recipe
Lentils are an essential ingredient in Italian cuisine. They make up a big part of the cucina povera or peasant food in Italian cooking culture. Luckily, with this recipe, it tastes like a soup fit for a king! In this recipe, I will show you how to build layers of flavor to make a rich and hearty lentil stew to get you through the fall and winter.
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Serves 4 as a main course
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
250 grams of brown lentils
200 grams of tomato passata
100 grams of sliced Italian pancetta
¼ cup of dried porcini mushrooms, soaked in warm water
1 large carrot, half cubed and half finely minced
1 celery stalk finely minced
1 small onion finely minced
2 tablespoons of tomato paste
1.5 liters of water
1 bay leaf
1 sage leaf
1 teaspoon of chopped fresh rosemary
1 teaspoon of extra virgin olive oil
Salt and pepper to taste
Preparation:
Start out by rendering the fat from the pancetta in a heavy bottomed pot over medium heat with the olive oil.
While the pancetta is cooking, soak the porcini mushrooms in a cup of hot water
Once the pancetta has rendered its fat, add the celery, carrot, and onion and sweat them down with a pinch of salt. This should take about 7 or 8 minutes until they are soft and the flavors concentrated.
After the soffritto, ie the carrot, celery, and onion mixture has been cooked, add the tomato paste and stir it in. Cook for 30 seconds to 1 minute, and then add the lentils. Add the reconstituted porcini mushrooms and the broth while reserving about a tablespoon of the liquid that has sediment.
Add the tomato passata, water, and herbs. Cook for 40 minutes, checking the level of the liquid every 10 minutes or so. Add more water if it starts looking dry. Season with salt and pepper when the lentils are tender. After 40 minutes the lentils should be soft and the soup ready to serve.
Pasta Lentil Soup | Lentil Soup | Quick Recipe Easy Recipe | By Food Mania
#Happycookingtoyou #Lentilsoup #Turkishsoup
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