Melt-in-your-mouth Beef and Vegetable Soup
Slow cooked, tender chunks of beef with vegetables and potatoes, in a thick savoury soup broth. What's the SECRET INGREDIENT that makes this soup so good??
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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Meals In A Jar Lentil Brown Rice Soup Mix Vegan Recipe...Italian Seasoning Recipe
Meals In A Jar Lentil Brown Rice Soup Mix Vegan Recipe...Italian Seasoning Recipe Amazon Link Shelf Meals Prepper Pantry Food Stockpile Easy recipe for Lentil Brown Rice Soup Meals In A Jar prepper pantry recipe Repurpose Jars to store food food storage stockpile. Easy meals in a jar are budget friendly, and this recipe is vegan when made with vegetable bouillon. Add meals in a bag, soup mix in a jar, easy grab and make meals as part of your food storage stockpile prepper pantry meals. Prepping means having a nice supply of foods that require little to no cooking, are easy to store for long term, can be budget friendly and recession proof. What foods should you buy now? How to store foods to last? Best ways to store rice, beans, dried foods to last? How to add variety to your food storage stockpile prepper pantry?
Make menu plans to make the most of your food storage stockpile and prepper pantry foods. Prices are rising, foods can be in short supply. Our food system is vulnerable, make sure your family has enough to eat. Pantry Challenge Recipes
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Meals In A Jar Lentil Brown Rice Soup Vegan Recipe...Italian Seasoning Recipe Amazon Link Shelf Meals Prepper Pantry Food Stockpile Easy recipe for Lentil Brown Rice Soup Meals In A Jar prepper pantry recipe Repurpose Jars to store food food storage stockpile. Easy meals in a jar are budget friendly, and this recipe is vegan when made with vegetable bouillon.
Instant Pot Greek Lentil Soup
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Print this recipe here:
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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VERY BEST LENTIL SOUP | vegetarian one-pot lentil soup recipe
Lentil soup is a classic vegetarian soup recipe. It's hearty, healthy, delightfully filling (with plant-based protein), and warming on those cold, wintery days. While there are many variations of lentil soup, you can't go wrong with a simple, Mediterranean version.
I always love an easy, one-pot soup recipe like this as it's easy to meal prep and reheat. It's perfect for lunch or dinner and it's naturally gluten-free, vegan, and dairy-free, making it perfect for almost all your guests!
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► TIMESTAMPS:
00:00 Intro
00:47 Slice vegetables for mirepoix
02:38 Add mirepoix vegetables to a large pot with oil and saute
03:02 Add tomato paste, garlic, and spices
03:35 Add diced tomatoes, broth, and lentils, then simmer
04:24 Juice lemon and slice kale leaves
04:56 Overview of the Vitamix Immersion Blender
06:08 Use the immersion blender to create a cremier texture
06:39 Add kale, and lemon juice
06:59 Serve the soup into bowls or meal prep and store
07:50 Taste test
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The Best Lentil Soup Recipe
Learn how to make the best lentil soup – this easy lentil soup is healthy, vegan, comforting and very easy to make. Perfect soup for cold winter days. All you need is one pot, few basic ingredients and one hour.
Full recipe + tips how to make the best lentil soup:
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Ingredients:
1 large Onion, chopped
2 Celery stalks, chopped
2 medium Carrots, diced
2-3 Garlic crushed, crushed
2 tablespoons Olive oil
1 teaspoon Cumin
1 teaspoon Dried oregano
1 teaspoon Paprika
Salt to taste
Pepper to taste
1 can (14oz/400g) Diced tomatoes/chopped tomatoes
8 cups (2L) Vegetable stock
2 cups (380g) Dried lentils, rinsed
2-3 tablespoons Parsley/coriander, chopped
2 tablespoons Lemon juice, fresh
Directions:
1. In a large pot heat olive oil, add chopped onion and sauté for 6-7 minutes, until slightly golden. Add chopped celery and diced carrots, cook for 4-5 minutes, until tender. Add crushed garlic, cumin, dried oregano, paprika and cook, stirring for 1 minutes.
2. Add minced/chopped tomatoes and cook for 1-2 minutes.
3. Add rinsed lentils, vegetable stock, salt and pepper. Bring to a boil over high heat, then, reduce the heat to low, cover with a lid, and simmer for 30-45 minutes. Check the seasoning and add salt/pepper if needed.
4. Add chopped coriander/parsley, lemon juice, give a quick stir and turn the heat off.
5. Serve!
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