Savoury Lentils (Parippu Mirisata)
To get the recipe click here.
This one pot Lentil Rice Recipe will PAN OUT AMAZING
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY ONE PAN LENTIL RICE RECIPE TODAY!
LAY HO MA! Imagine a bowl of hot fluffy rice flavoured with garlic, onions, spices, and tomato - this is definitely going to be a weekly favourite. Join me in this episode and learn how to make a delicious and easy one pan lentil rice recipe. Let's begin
Ingredients:
1 cup brown lentils
1 cup basmati rice
3 pieces garlic
small piece ginger
1 red onion
1 tomato
2 tbsp olive oil
pinch of salt
1/2 tsp cumin
1/2 tsp chili powder (cayenne pepper)
1 1/2 tsp sweet paprika
1 tsp coriander
pepper to taste
1 1/2 cups veggie stock
few lemon wedges
few sprigs parsley
Directions:
1. Place the brown lentils into a large bowl. Fill with about 3 cups of water and let it soak for 8 hours or overnight. Then, strain out the lentils and set aside
2. Rinse and drain the basmati rice two to three times. Then, set aside
3. Finely chop the garlic and ginger. Dice the red onion and tomato
4. Heat up a sauté pan to medium heat. Add the olive oil and red onions. Sauté for 4-5min
5. Add the garlic and ginger. Sauté for 1-2min. Add the lentils and sauté for about 1min
6. Add the rice, salt, cumin, chili powder (or cayenne pepper), sweet paprika, coriander, and pepper
7. Add the tomato and sauté for about 1min. Add the veggie stock and give the pan a stir to deglaze
8. Turn the heat to medium high and bring to a boil. Then, cover and cook on medium low for 15min. After 15min, turn the heat off and let the rice continue to steam covered for a further 10min
9. Plate the rice and garnish with fresh lemon juice, parsley, a drizzle of olive oil, and freshly cracked pepper
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
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:
Visit my online shop: and browse my baking supplies and kitchen tools for all of your baking needs.
*Every purchase you make supports my content creation.
More recipes:
Mushroom Soup:
French Onion Soup:
Pumpkin Soup:
FOLLOW ME:
The Cooking Foodie Shop:
Instagram:
Facebook:
Website:
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!
If you like my videos, please subscribe to my channel for new cooking videos:
Simple & Savory Nepalese Lentil Soup ???? | Traditional Dal Bhat Recipe Made Easy - Pabs Kitchen
Immerse yourself in the rich flavors of Nepalese cuisine with this authentic Dal Bhat recipe! ???? Join me as we explore the simplicity and vibrancy of traditional Nepali Lentil Soup, a staple in every local household in Nepal.???? We'll dive into a step-by-step guide to crafting this hearty, healthy, and creamy delight that's not only a soul-warming soup but also a beloved side dish in Nepalese meals. ???????? Whether you're a novice or a seasoned cook, you'll adore the easiness and the exquisite taste of this dish. Try it, savor it, and share your culinary journey with us! ???????????? #NepaleseCuisine #DalBhat #LentilSoup #EasyRecipe #AuthenticCooking #HealthyDish #CulinaryJourney
Cooking time 1 hour 50 minutes in pot after soaking
Serves 4
Ingredients:
250 grams of Lentils
2 Cinnamon leaves or 2 Bay leaves
7 small cloves of Garlic minced
1 teaspoon of Ginger
1/2 teaspoon of Cumin seeds
Salt at your taste
2 dried Chili
3 tablespoons of Ghee
½ teaspoon of Turmeric powder
For the full recipe check my website pabskitchen.com or again this video.
If you have a questions about this recipes, write in comment box below then I will help you.
You have come so far don’t forget to subscribe because there is lots more coming...
Thank you so much
Join this channel to get access to perks:
Website - For recipe
Instagram
Facebook
Twitter
Music:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Lentils with Potatoes and Curry in Coconut Milk - Recipe Demo from Mark Bittman - Vegan, vegetarian
Creamy, savory lentils stewed with potatoes. Recipe from Mark Bittman's How to Cook Everything Vegetarian. Get all the recipe details and extra notes at
Suggest content for my next video:
Subscribe to this channel:
Connect with me!
LinkedIn:
Instagram:
Twitter:
I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Lentils and Potatoes with Curry
Makes 4 servings
1 cup dried brown lentils, washed and picked over
3.5 cups water, coconut milk, either made from scratch or canned (use 1 can, slightly less than 2 cups, with a little water), or vegetable stock, plus more if needed
1 tbsp curry powder
2 medium russet potatoes, peeled and cut into large chunks
salt and freshly ground black pepper
yogurt for garnish
minced fresh cilantro leaves for garnish
Combine your lentils, curry, and liquid in a medium saucepan and bring to a boil over medium-high heat. Turn down the heat to a medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally, until the lentils start to absorb the water, about 15 minutes.
Add the potatoes and cover the pan completely. Cook, undisturbed, for 10 minutes or so, then stir gently and check to make sure the lentils aren’t too dry. If they are, add a little more liquid. Add salt as the lentils become tender.
Cover and continue cooking until the lentils are soft and beginning to turn to mush and the potatoes are tender at the center, another 5-10 minutes, adding liquid as necessary. The mixture should be moist but not soupy. Add lots of black pepper, stir, then taste and adjust the seasoning.
It can be served as is or with yogurt and cilantro. Now that mine has cooled, I wish I had added a little more liquid. It cooled so thick that it looks unappetizing. But it still tastes great!
Consider doubling your recipe to freeze extra. It reheats beautifully and the potatoes will add body to the dish.
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.
PRINT THIS RECIPE AT:
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