Lentil Soup (German) recipe
Lentil Soup (German) recipe
How to make Lentil Soup (German)
Ingredients
1 - smoked pork belly or hock
2 - celery stalks, roughly chopped
2 - carrots, roughly chopped
1 - parsnip, roughly chopped
2–3 litres - water
salt
4 cups - green lentils, soaked for 2 hours
3 - large, waxy potatoes, cut into cubes
1 tbsp - lard
1 tbsp - plain flour
Preparation
Place the belly or hock, celery, carrot and parsnip in a large pot and cover with the water. Add 2 teaspoons salt (or less if the pork is very salty) and bring to the boil. Simmer gently for a couple of hours.
Remove the pork and strain the stock, discarding the vegetables. Bring the stock back to a simmer and add the lentils. Cook for 10 minutes.
Cut the pork into rough smallish chunks and add back to the pot. Simmer for a few more minutes then add the potato. Cook for another 15–20 minutes.
Melt the lard in a frying pan and add the flour and brown lightly. Add to the soup being careful not to let it splash and burn; as the flour cooks it will thicken the soup.
Italian Lentil Soup Recipe | Healthy Lentil Soup!
Italian lentil soup recipe with parmesan, parsley, and spinach. Hearty, healthy, veggie-packed, and delicious, this vegetarian lentil soup is the perfect way to welcome the New Year! And if you're looking to add more plant-based protein to your diet, this lentil soup recipe is a must try. Lentils are a great source of fiber and protein! #lentilsoup #lentilsrecipe #lentils #mediterraneandiet
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????INGREDIENTS: ????
???? Extra-virgin olive oil
???? 1 medium yellow onion, finely chopped
???? 4 large garlic cloves, minced
???? 2 carrots, chopped
???? 1 celery rib, chopped
???? Kosher salt
???? Black pepper
???? 1 (28-ounce) can whole tomatoes (I like San Marzano)
???? 5 cups vegetable broth
???? 1 dried bay leaf
???? 1 tablespoon Italian seasoning
???? 1/2 to 1 teaspoon red pepper flakes
???? 1 cup brown or green lentils, rinsed
???? 2 cups baby spinach
???? 1 cup chopped parsley leaves
???? Splash red wine vinegar
???? Freshly grated parmesan cheese, for garnish (optional)
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⏱️CHAPTERS⏱️
00:00 - Intro
00:29 - Adding the holy trinity
00:59 - What kind of lentils do I use?
01:31 - Prepare and rinse the lentils
01:41 - Adding garlic and liquid
02:16 - Adding the seasonings
02:54 - Adding the lentils
03:01 - Can I use red lentils?
03:35 - Simmering the lentil soup
04:18 - Adding spinach
04:37 - Finishing touches
05:33 - Taste test
#MediterraneanFood #MediterraneanDiet #HealthyEating
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My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.
I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.
Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.
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
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Easy Lentil Soup Recipe: Perfect Winter Comfort Food!
Savor the soul-soothing delight of our Lentil Soup – a harmonious blend of aromatic spices, fresh veggies, and tender lentils. This easy guide guarantees a comforting bowl, brimming with rich flavors. Elevate your dining experience with simplicity and taste in every spoonful.
About:
Delight in our Homemade Lentil Soup, a perfect blend of hearty flavors and nutritional goodness. Crafted with dried lentils and enriched by our special homemade curry powder, this soup is an ideal pick-me-up for chilly days. Not only is it bursting with flavor, but it's also a powerhouse of dietary fibers.
Enjoy it alongside crusty bread or your favorite sides for a complete, nourishing meal. Whether as a cozy winter treat or a healthy option for lunch or dinner, our Lentil Soup is a wonderful choice for any meal.
Find the Written Recipe at
Ingredients:
For Making Lentil Soup:
3 tbsp Olive Oil
2 Bay Leaves
1 Onion, chopped
1 Large Carrot, chopped
1 rib Celery, diced
4 cloves Garlic, minced
2 tsp Cumin Powder
1 tsp Curry Powder
2 sprig Thyme Leaves
28 oz Crushed Tomatoes (use half for less tanginess)
1 cup Lentils, rinsed
4 cups Vegetable Broth
2 cups Water
½ tsp Chili Flakes
¾ tsp Black Pepper
2 tbsp Lemon Juice
Salt, to taste
For Garnishing:
Parsley Leaves, to garnish
Recipe Notes:
1. Prep Ingredients in Advance: Chop and measure all ingredients before starting to ensure a smooth cooking process.
2. Controlling Soup Thickness: Tailor the thickness to your liking by adjusting the quantity of vegetable broth or water. For a thicker consistency, consider using an immersion blender to gently blend some lentils into the soup.
3. Simmering Time: Monitor the simmering time for lentils to achieve the desired tenderness. Be cautious not to overcook.
4. Customization: Feel free to customize the recipe by adding extra vegetables, and greens, experimenting with spices, or incorporating unique ingredients based on personal taste.
5. Meal Planning: Lentil Soup often tastes even better the next day. Consider making a larger batch for future meals or quick lunches.
What to expect?
0:00 Introduction
0:14 Prep Lentil Soup
3:12 Final Output
3:17 Recipe Notes
#YellowChilis #LentilSoup #LentilSoupRecipe #BestLentilSoupRecipe
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Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe!
Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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▶️ RECIPE INGREDIENT LIST: (6 to 8 servings)
2 cups / 400g Brown lentils
water to soak the lentils
3 tablespoon olive oil
1 medium onion - 1 heaping cup / 150g - chopped
3 stalks of celery - 1 heaping cup / 150g - chopped
2 medium carrots - 1 heaping cup / 150g - chopped
1 medium red bell pepper - 1 heaping cup / 150g - chopped
5 cups (firmly packed) / 250g spinach - chopped
1/2 cup / 45g Parsley - finely chopped
6 cloves of garlic - chopped (2 tablespoons approx.)
450ml / 2 cups approx. - Strained tomatoes OR Passata OR Tomato puree
6 cups / 1500ml Water
2 teaspoons Oregano
2 teaspoons Thyme
(alternatively you can add dry Italian herb mix)
1 teaspoon ground cumin
1/4 to 1/2 teaspoon Cayenne pepper (OPTIONAL)
Salt to taste (I have added in total 2+1/4 teaspoon pink Himalayan salt)
1 teaspoon freshly ground black pepper
2 tablespoon olive oil for garnish (I have used organic cold pressed olive oil)
(If you want to make a smaller batch cut the recipe in half)
▶️ METHOD:
Soak the brown lentils for about 5 to 6 hours or until tender. Once soaked well drain it and set it aside.
Heat a large pot (I have used a cast iron casserole). Add onion, carrot, celery, red bell pepper and salt and fry it on medium high to high heat (depending on the heat of your stove). Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to brown the veggies as it will add a lot of flavour to this dish. It will take about 6 to 7 minutes. Once the veggies start to brown, add the chopped garlic and fry for another 2 minutes or so.
Add the strained tomatoes, lentil, oregano, thyme, cumin, cayenne, salt and water. Mix it well and cover the lid and bring it to a vigorous boil. Once it starts boiling, reduce the heat to low and cook it for about 1 hour.
After an hour, remove the lid. (check to see if the lentils are soft, if not cook it for a bit longer) and give it a good stir. Now increase the heat to medium high to high (depending on the heat of your stove) and bring it to a gentle boil.
Add the chopped spinach and cook it for about 2 minutes. Then turn off the heat. Garnish it with chopped parsley, ground black pepper and 2 tablespoons of olive oil. Use a good quality olive oil as it will add to the flavour. Mix it well. Make sure to taste for seasoning and add salt if needed.
If the stew gets too think add some boiling water to thin it out. Do not use cold water as it will ruin the taste. This is a perfect recipe for meal prep. you can make a big batch of it and freeze it in portions to consume later.
▶️ IMPORTANT TIPS:
- If the stew gets too think after cooking, then add some boiling water to thin it out. DO NOT use cold water as it will ruin the taste
- if you do not have time to soak the lentils, just wash it well and cook it for longer but soaking it makes it easier for digestion
- 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
- if you want to make a smaller batch, cut the recipe in half
Enjoy!
#recipe #food #vegan
Thanks for watching the video Homestyle Lentil Soup for a Vegetarian and Vegan Diet | Easy Lentil Soup Recipe!
Cheap Easy Vegan Lentil Soup With Pantry Staples
This is part of my How to stock a pantry for $10 per week series. Watch the budget video here:
Serves 4
In a large pot on medium heat, add:
1 tbs oil
1/2 an onion, chopped
2 carrots, chopped
2 ribs of celery, chopped (optional)
1 tsp salt
Sautee, stirring occasionally until the onions are translucent. At this point, add:
2 tsp chopped garlic (optional)
Herbs (optional)
6 cups water or broth
Bring to a gentle simmer, cover, and cook on low for 1 to 1 1/2 hours (check after 1 hour for doneness.) When the lentils are soft, add:
2 tsp cider vinegar
Salt to taste
Serve with a grain on the side to make a complete meal (and a complete protein.)
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