Creamy Mediterranean Red Lentil Soup Ready in 30 MINS!!
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Ingredients
1/4 cup olive oil
1 onion, finely chopped
4 garlic cloves, grated
2 carrots, peeled and diced
14 oz (397g) red lentils
salt, to taste
freshly cracked black pepper to taste
1/2 teaspoon crushed red pepper flakes or to taste
7 cups vegetable or chicken broth
1 cup crushed tomatoes
1/2 teaspoon dried thyme
1 teaspoon dried crushed oregano
For Serving:
lemon wedges
feta
olives
fresh parsley
olive oil
Instructions
Add the onion, carrots, and olive oil to a pot along with the olive oil and a pinch of salt. Cook until soft and golden. About 10 minutes.
Add the garlic and warm through until fragrant.
Rinse the lentils and soak in cool water while the onions are cooking. Drain and add to the pot along with the tomatoes, salt, pepper, crushed red pepper flakes, and broth.
Bring to a boil and reduce the heat to low. Simmer for about 20 minutes or until the lentils are soft.
Blend the soup to the desired consistency using either a regular blender or with an emersion blender.
Taste and adjust the seasoning if needed.
Add the thyme and oregano and warm through.
Serve topped with olive oil and crumbled feta. Olives and lemon wedgest pair well with this soup. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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.
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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
Jenny's Secret Red Lentil Soup | Hurry The Food Up
Delicious Red Lentil Soup - six ingredients, 30g of protein per bowl. Tasty and high in fiber too.
Check otu the full recipe here:
Ingredients for 2 big bowls:
- 2 Carrots
- 1 Onion
- 1250ml Vegetable Broth
- 1 cup of Natural Yogurt
- 200g (7 oz) Red Lentils
- Few dashes of lemon juice (optional)
- One clove/dash dried garlic
Directions:
- Get a pot, add some oil
-Cut carrots and the onion.
- Add them with the lentils into the pot.
- Stir a little until lentils are covered with oil. (They open pores and which then tastes better.)
- Add vegetable broth and yogurt
Let the soup simmer approx. 20 minutes on low heat
- Season with salt and pepper
- Add few dashes of lemon juice
- Blend it, if you have one.
- Ready. (Eat with bread, add some herbs, add sour cream)
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No copyright infringement intended. All rights attributed accordingly. All material belongs to their appropriate owners:
* Onion Chopping: MyCromfilms -
* Carrot Peeling: Joe Harramy -
Music:
- Intro & Outro: The Denotes - Wild Bush Man
- Middle Part: zthmusic.com - Time Will Tell
HOW TO MAKE LENTIL SOUP The BEST Authentic Syrian recipe
There’s nothing like a hot bowl of soup to warm you up from the inside out, and this red lentil soup is particularly comforting, not to mention fast, easy and delicious. This protein-rich soup can be enjoyed as more than a starter or appetiser as it can be served as a full meal. Traditionally it is made with basic vegetables to keep it simple, but you may add a wider range of vegetables like potatoes and corn depending on your preference.
Recipe:
200 g red lentils (Measure lentils)
100 g rice
1 red onion
2 carrots
3 cloves garlic
2 litres water or vegetable stock
1 tsp cumin
1 tsp turmeric
1/2 tsp white pepper
1/2 tsp salt
#soup #cheffadi #lentilsoup #شوربـةعدس #middleeasternfood #veganfood #healthy
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Community Kitchen - Red Lentil and Corn Soup
Join Anna as she shows us how to make a delicious red lentil and corn soup. If you have registered for this group, your kit will have been delivered on June 2, 2020.
We hope you enjoy, leave some feedback.
Follow us on Instagram @nativechild_earlyyears
or check us out on Facebook: NCFST- Aboriginal Early Childhood Development Unit
Chi Miigwetch!
Lentil, Corn and Sweet Pepper Chili! An Easy, Healthy Chili Recipe!
Are you looking for a new healthy, tasty One Pot Meal recipe? In this cooking video Karen Breyer will show you step-by-step how to make Lentil, Corn and Sweet Pepper Chili. This chili recipe taste amazing! I think this Lentil, Corn and Sweet Pepper Chili recipe will be your best chili recipe!
Chili is a such a satisfying meal that makes everyone happy and satisfied! What a bonus is that it is vegan and very healthy too! You many want to make extra chili because the leftovers taste even better the next day! Watch this cooking video and make this delicious Lentil, Corn and Sweet Pepper Chili recipe for dinner tonight!
PRINT RECIPE for Lentil, Corn and Sweet Pepper Chili:
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RECIPE: Lentil, Corn and Sweet Pepper Chili
INGREDIENTS:
1 - 2 teaspoons olive oil
2 - 2½ cups onion, chopped
28 ounce can tomatoes, crushed
2 teaspoons vegetable broth/seasoning, instant
2 cups water
1½ cups lentils, dried (picked over, rinsed and drained)
2 cups corn, frozen
1¼ - 1½ cup red bell pepper, chopped
4 ounce can chopped green chilies, drained
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon Kosher salt (or to taste)
¼ cup cilantro, chopped (or as desired)
INSTRUCTIONS:
1: In a large pot, heat the oil over medium heat.
2: Add the onions and sauté until they are soft and start to brown, about 7 minutes.
3: Stir in the tomatoes, vegetable seasoning, water and lentils. Bring to a boil.
4: Reduce the heat to a simmer.
5: Cover the pot and simmer for 20 minutes.
6: Stir in the corn, bell pepper, green chilies, cumin, coriander and salt. Bring mixture to a boil.
7: Reduce the heat to a simmer. Cover the pot and cook until the lentils and vegetables are tender (about 15 minutes). Add more water if the chili runs dry before it is done.
8: Serve. Top each bowl with cilantro as desired.
NOTES:
You can use 2 cups of vegetable broth in place of the vegetable seasoning and water.
You may use 2 servings of vegetable bouillon in place of the vegetable broth/seasoning.
Try 2 cups of fresh corn in place of the frozen. Use canned corn if that is all you have.
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How to Make Cuban Black Beans in a Crockpot
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Watch this cooking video: Lentil, Corn and Sweet Pepper Chili