Spanish Lentil Stew with Chorizo | One of Spain´s Most LEGENDARY Recipes
EPISODE 818 - How to Make a Spanish Lentil Stew with Chorizo | Lentejas con Chorizo Recipe
FULL RECIPE HERE:
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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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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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Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
FULL RECIPE HERE:
VEGETABLE BROTH RECIPE:
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***New Videos Every Monday and Friday - Remember to Subscribe and click on the bell icon to be notified of new videos***
-----------------------------------------------------------------
Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)