The vegetarian Lentil Soup Recipe you've BEAN LOOKING FOR
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LEARN HOW TO MAKE AN EASY LEBANESE STYLE LENTIL SOUP RECIPE TODAY!
LAY HO MA! You really need a good warm hug during the cold winter months and this bowl of soup definitely fulfills that! Join me in this episode and learn how to make a deliciously easy Lebanese style vegetarian lentil soup recipe today!
Ingredients:
2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste
Directions:
1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min
5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste
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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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Chef Bill's Smoked Sausage Soup
Chef Bill demonstrates a smoked sausage and vegetable soup - a great meal in cold weather.
Ingredients:
3 Large links of smoked sausage
1 Small onion, diced
1 Small green pepper, diced
1 Can crushed tomatoes in puree with oregano and garlic
Water to adjust thickness
Best Kale Recipes - Vegetable Soup
If you’re on the fence with kale, then try this healthy, leafy green in an easy kale soup recipe. Kale is a vegetable that folks either love or hate because of its texture, but kale’s robust texture makes it extremely versatile for many recipes, and using kale in a vegetable soup is a simple way to tame the texture.
More details and a printable copy of this Kale recipe can be found at
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Beef Vegetable Soup EASY & Cheddar Jalapeno Cornbread for dinner
Here is an easy, budget-friendly dinner recipe that feeds four. Beef vegetable soup is so easy and quick to make, which is perfect for a weeknight meal. You can add the vegetables you prefer and make it heartier.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#food #youtubepartner #cooking
INGREDIENTS
1 lb lean ground beef
4 small to medium potatoes
10 oz bag mixed vegetables
3 (14.5 oz) cans of beef broth
15 oz can of crushed tomatoes
1/2 small onion
1 celery stick
1 dried bay leaf
salt and pepper to taste
CORNBREAD Ingredients
1 pkg Jiffy cornbread mix
1 large egg
1/3 cup to 1/2 cup buttermilk
2 Tbsp chopped pickled jalapeños
4 to 6 oz cheddar cheese of your choice
2 Tbsp softened butter for baking pan
EASY Ground Beef Recipe
Soup Recipe
Cooking for Bill: 2 Split Pea Soup
A quick guide on how to make split pea soup for my father, Bill.
Today, split pea soup, perfect for a cold winter's day!
Ingredients:
1 1/2 cups green split peas, soaked overnight
Some chicken stock (home-made would be best!)
A little vegetable broth
one teaspoon better than bouillon or a stock cube, dissolved in hot water
a bunch of black pepper corns
a couple of bay leaves
salt to taste
whatever spices you fancy (curry powder, cumin, cardamom and chili powder are my favorites)
I did this in my trusty pressure cooker which I picked up on Amazon recently to replace the one my mother gave me 40 or so years ago. Nothing fancy, just a pressure valve and weight to regulate the steam - none of this new-fangled insta pot for me. All that was important was that it worked on my induction cooktop.
The recipe can be done in a regular covered saucepan, it will just take much longer.
My father, at the ripe old age of 91, has finally discovered the joy of cooking, he even just bought himself a new oven.
I started making videos for him to help broaden his horizons when it comes to cooking and to pass on the know-how that my mother passed on to me over the years.
Until my mother passed away, my father had never so much a boiled an egg, so the whole experience was new to him. She spent her final months doing her best to educate him in the dark arts of the kitchen, so these videos are for her as much as they are for him.
These videos were originally intended just for Bill, but I thought a wider audience may appreciate them.
I don't claim to be a master chef or in any way an expert on things kitchen-related, I just thought this would be a neat way to share my experiences with a willing (mostly) pupil!
Vegetable and Seaweed Soup Recipe | Asian Style
The cold of winter is upon us. And we still need to eat healthily. Today's Vegetable and Seaweed soup recipe is guaranteed to warm your taste buds and body up at the same time! Filled with Asian style flavors, mushrooms, tofu, seaweed, egg and an amazing tomato soup base from scratch. This is definitely one you will be making again and again!
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Uncle Bill
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