THE BEST LENTIL SOUP | THE GOLDEN BALANCE
Egyptian Lentil Soup aka Shorbet Ads | Easy Lentil Soup
This lentil soup is healthy, comforting and so good for you! It’s how mom always made us for us growing up! It’s completely plant based too! #fooddolls #shorts #soup
Recipe:
#egyptian #lentils #shorba #middleeasternfood #comfortfood #veganrecipes
Instant Pot Greek Lentil Soup
My Instant Pot: (Amazon affiliate)
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Ingredients
14 oz (400g) brown or green lentils, washed and soaked in water overnight
1/4 cup or more olive oil
2 carrots, peeled and diced
1 small onion, finely chopped
1 celery rib, diced
3-4 cloves of garlic, chopped
3 bay leaves
15 oz (425g) crushed tomatoes
1 teaspoon of salt or to taste
1/2 teaspoon crushed black pepper or to taste
1/4 teaspoon crushed red pepper flakes (optional)
8 cups vegetable broth or water
1 teaspoon dried oregano
2-3 tablespoons finely chopped fresh parsley
For serving: vinegar, olives, feta cheese
Instructions
Add the onion, carrots, celery, and olive oil to the Instant Pot and season with a pinch of salt. Set it to the Saute feature for about 10 minutes or until soft and golden. Add the garlic and sauté 2-3 minutes longer.
Add the lentils, bay leaves, water, salt, pepper, tomatoes, and crushed red pepper flakes.
Cover the instant Pot and set the valve to seal. Pressure cook on High for 10 minutes and allow it to slow release for 15 minutes. Open the valve to release any remaining pressure.
Taste and adjust the seasoning if needed. Add the oregano and stir to combine. Garnish with finely chopped parsley.
Serve drizzled with some good quality olive oil and a splash of vinegar and some feta with olives on the side.
Kali Orexi.
Notes
Freezer Instructions: Once the soup cools to room temperature trasfer it to freezer-safe containers. The soup will keep fresh in the freezer for up to 3 months. Thaw it overnight in the refrigerator and warm on the stove.Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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This CHEAP & EASY Lentil Soup Recipe is Life Changing!
This healthy and easy lentil soup recipe comes together in no time and is absolutely loaded with vegetables! Most of the ingredients are common pantry ingredients and rather inexpensive vegetables so this is a very budget friendly recipe for those looking to eat healthy and not break the bank. This is also a vegetarian friendly version with no meat based products. Leave out the cheese rinds and then it’s vegan too! The recipe makes a lot of soup that you can freeze and store for dinner or lunch on a busy day with very little time to cook.
INGREDIENTS
• 1 medium onion, small dice
• 3 celery ribs, small dice
• 2 medium carrots, small dice
• 1 shallot, finely chopped
• 2 russet potatoes, peeled and cut into ½ inch cubes
• 5-8 garlic cloves, minced
• 2-3 sprigs fresh parsley, finely chopped
• 1 lb dried lentils, rinsed & drained
• 2-3 tbsp olive oil
• 3 tbsp tomato paste
• 2 tsp Chef Ange Base Seasoning -
• 1 tsp smoked paprika
• 1 tsp Italian Seasoning
• 15 oz can fire roasted diced tomatoes
• 1 tbsp roasted garlic bouillon paste
• 8 cups vegetable stock
• 2 tsp white wine vinegar
• ½ - 1 tsp crushed red pepper
• 2-3 dried bay leaves
• 2 pieces parmesan cheese rinds
• 2 tbsp garlic & herb spice blend
• 2 cups baby spinach
???? COOKING EQUIPMENT:
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???????? About Me: I'm Chef Ange. I transitioned from a career in sports and fitness training to become a self-taught cooking enthusiast. While many dishes I make lean towards the healthier side, I can't resist indulging in chicken wings, pizzas, and mouthwatering cheeseburgers. So, hit that SUBSCRIBE button and let's embark on a flavor-packed adventure together!
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#lentilsoup #easyrecipe #chefange
Beef Lentil Soup with Vegetables - made with beef mince!
Here’s a different beef mince recipe idea for you – a hearty Beef & Lentil Soup with vegetables! Adapted from my Best Ever Lentil Soup with the addition of ground beef and a Moroccan spicing for extra tastiness, lentil soups can be so boring – but not this one!
Healthy, hearty, economical – and it’s a complete dinner made in one pot. Yessss…..
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LENTIL SOUP RECIPE for a Vegetarian and Vegan Diet | Easy Red Lentils Recipe
LENTIL SOUP RECIPE for a Vegetarian and Vegan Diet. Easy Red Lentils Recipe
???? Let me know in the comments if you enjoyed my Lentil Soup Recipe
▶️ RECIPE INGREDIENTS:
1 cup /180g Red lentils
2+1/2 Tablespoon Olive Oil
1 cup / 130g Onion - chopped
2 cups / 250g Carrots - chopped in small cubes - 2 medium size carrots
1 cup / 200g Yukon Gold Potatoes - 1 large or 2 small in size
2 Garlic cloves / 2 teaspoons approx.
3 Tablespoon / 42g Tomato Paste
4 Cups / 900ml Vegetable Broth (Low Sodium)
2+1/2 Cup / 575ml Water
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+3/4 teaspoon of Pink Himalayan salt)
Lemon Juice to taste (I have added 1 teaspoon, I like it a bit sour but you do you)
INGREDIENTS FOR TEMPERING:
1+1/2 Tablespoon Olive Oil
1/2 Teaspoon Minced/Grated Garlic or to taste
1/4 to 1/2 Teaspoon Crushed Dried Chilies
1/2 Teaspoon Paprika (NOT SMOKED)
▶️ METHOD:
Thoroughly wash the red lentils until water runs clear. Then soak in water for 1 hour.
To a heated pot, add olive oil, chopped onion, carrots, 1/4 teaspoon salt and fry on medium heat until it’s lightly browned. Then add the garlic and fry on medium-low to medium heat (depending on the heat of your stove) for about 1 minute or until fragrant.
Add add ground cumin, cayenne, tomato paste and fry on medium heat for 1 to 2 minutes. Add the potatoes, soaked/strained red lentils, salt, vegetable broth, water and mix well. Bring to a boil and the reduce the heat to medium-low and cook for about 30 minutes or until the lentil and potatoes are cooked.
After 30 minutes, uncover to check if the lentils are cooked, if not cooked cover and cook for a bit longer. Turn off the heat and allow it to cool down before blending. Blend into a smooth puree and Add lemon juice and also taste for seasoning. Cover and set aside while we prepare the tempering.
TO PREPARE THE TEMPERING:
To a small pan, add olive oil, minced garlic, crushed dried chilies and then heat it up on low to medium-low heat. TURN OFF THE HEAT AS SOON AS the just begins garlic starts to sizzle (DO NOT DELAY) - this will prevent the garlic from burning.
✅???? NOTE: Be careful not to burn it. BURNT TEMPERING WILL MAKE THE SOUP BITTER.
After turning off the heat add the paprika and mix quickly in the warm oil and add it to the soup.
Mix the tempering in the soup well and RIGHT AWAY COVER THE POT to seal in the flavours and let it rest for 4 to 5 minutes for the flavours to blend.
Serve hot with some toast and a side salad or just by itself. This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove
???? Cut the carrots and potatoes in small cubes so that it can cook fast
???? Adding salt to the onion and carrots will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
???? Regarding the tempering - Fry on LOW to MEDIUM-LOW heat, just until the garlic starts to sizzle. TURN OFF THE HEAT, AS SOON AS the garlic begins to sizzle (DO NOT DELAY) - this will prevent the garlic from burning. Then quickly mix the paprika in the warm oil and add it to the soup.
✅ Be careful not to burn the ingredients. BURNT TEMPERING WILL MAKE THE SOUP BITTER.
???? After adding the tempering to the soup, RIGHT AWAY COVER THE POT to seal in the flavour and let it rest for 4 to 5 minutes for the flavours to blend
???? This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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