Brown Rice and Lentil Soup
This brown rice and lentil soup is loaded with flavours and packed with protein and fibre. It’s also naturally vegan, super delicious and feels like proper comfort food! Full recipe at:
The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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Instant Pot Middle Eastern Brown Rice and Brown Lentil Mujadara
Ingredients:
1/4 cup olive oil
Large onion, sliced
1 cup brown rice, washed and soaked for 10-15 minutes
1/4 cup brown lentils, washed and soaked for 1-2 hours
2 cups of water
1/2 teaspoon cumin, optional
1 teaspoon salt, or to taste
1/4 teaspoon black pepper optional
Instant pot with a capacity of 6 qt
Pressure cook for 22 minutes, wait for 5 minutes, then release the remaining pressure
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Track: Ikson - Dear Autumn [Official]
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Lentil Pasta is an authentic Italian Dinner Idea
Get the Recipe:
⭐️ Lentil pasta or pasta with lentils is a nutritious, tasty, and wholesome Italian recipe (pasta e lenticchie) where the lentils and the pasta are cooked together in one pot.
It's a perfect main dish for lunch or dinner, and the recipe is very easy. In addition, it's kids-friendly and contains all the macros to keep you healthy and satiated.
⭐️ Ingredients
2 tablespoon extra virgin olive oil
1 medium onion finely chopped
1 medium carrot finely chopped
2 cloves garlic minced
1 sprig rosemary or thyme
2 bay leaves or sage
2 tablespoons tomato paste
1 cup lentils green or brown, dry
10 cherry tomatoes halved
5 - 6 cups vegetable broth
2 cups ditalini pasta or other short pasta like penne, ditaloni, conchiglie, or rotini
1 teaspoon salt
½ teaspoon black pepper
1 handful parsley finely chopped
Cooked by Nico
Filmed & Edited by Louise
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. ❤️
Lentil and Rice Recipe
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INGREDIENTS: Lentil and Rice Recipe inspired by Lebanese Mujadara ????????
* 2 & 1/2 cups long grain jasmine or basmati rice
* 2 & 1/2 cups green, or brown lentils, or combo of the two
* Water for boiling lentils (must be 2”above lentils in the pot)
* Salt to taste, (1 tsp for this recipe)
* 1 tsp vegetable bouillon
* 1 large onion (sweet, white, yellow, or red onion) may substitute with 6 - 8 shallots. Slice onion thinly and fry till golden brown and crispy
* 1 cup cooking olive oil for frying onion (then reserve at least 4 tbsp for rest of recipe)
* Spices : 1/4 tsp cumin, 1/4 tsp fenugreek, 1/2 tsp curry powder, 1 small cinnamon stick.
* 1 clove of garlic
* Optional chopped parsley for garnish
Recipe:
Start by boiling washed lentils in water, on medium heat, for 15 mins, or until al dente.
Add salt, bouillon, washed rice, and cinnamon stick. Keep boiling on medium low for 5 mins without lid.
Fry onions in oil till crispy, crunchy, caramelized, and golden brown.
In a skillet, toast fenugreek, cumin, curry powder, grated or minced garlic for under 30 seconds, on medium low, then add to rice and lentils, and stir to combine.
Place lid on, and turn heat to low, and cook for 30 mins, or until rice is tender, and fluffy.
Fold in crispy fried onions, garnish with parsley, and serve as a side dish.
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Red Lentil & Rice Soup Vegan Recipe || KIN EATS
Hungry for more? Get everything you need for this vegan crowd pleaser at Savor tasty KIN EATS videos & recipes here: See the full Rice & Lentil Soup recipe by clicking on Show more below!
Dana Joy Altman ( ): This is a great one-pot comfort meal. It's a flavorful and seemingly exotic lentil and rice soup that can be garnished to please any diner's palette. Also, it's a vegetarian (vegan, even) dish that is both filling and tasty. So, your omnivore friends won't miss the meat. It's okay if you don't want to share. The leftovers are just as delicious! Enjoy.
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One Pot Red Lentil & Rice Soup
Serves 4
2 tablespoons (30 mL) extra virgin olive oil
1 onion, chopped
½ teaspoon (2.5 mL) red-pepper flakes
6 cups (1.4 L) good-tasting vegetable stock (or water)
1⅓ cup (270 g) red lentils, picked over and rinsed
½ cup (100 g) long grain or jasmine brown rice, picked over and rinsed
fine grain sea salt to taste
Very Necessary Garnishes:
chopped toasted almonds, chopped kalamata olives, crumbled sheep or goat feta, drizzled store-bought harissa, squeeze of lemon
In a big soup pot, over medium heat, combine the olive oil, onion, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.
Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender. The lentils will turn to a soft mush. You may need to add more water or broth, a little at a time, to get the consistency you like.
The soup will need to be seasoned well with salt at the end to prevent it from tasting flat. Serve each bowl topped with almonds, olives, feta, a slight drizzle of harissa if you like it hot and a bright squeeze of lemon. The lemon is key!
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Le Creuset 5 1/2 Qt. Round French Oven
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