Greek Lentil Soup (φακές)
φακές
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1 pound dry lentils
2 carrots, peeled and diced
1 onion, diced
6 garlic cloves, chopped
¼ cup olive oil
15 ounces canned, pureed tomatoes
Salt and freshly ground pepper to taste
¼ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Fresh chopped parsley for garnish
Optional: feta cheese and toasted bread
Place the onions, garlic, carrots, and olive oil in a large pot. Cook for 15 minutes over medium heat until vegetables are tender.
Rinse the lentils with cool water until the water runs clear.
Add the rinsed lentils to the pot along with the salt, pepper, tomato puree, oregano, and 12 cups water.
Bring to a boil then reduce the heat to medium and cook for 35 minutes or until the lentils are tender.
Adjust seasoning to your preferred taste.
Add more water if needed.
Garnish with chopped parsley and serve with some feta cheese and warm hearty bread slices.
Once completely cool, this soup can be stored in the freezer for a month.
Enjoy!
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French Lentil Ragout (Puy lentil side dish)
Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein.
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Vegan Pastitsio - Greek Lasagna Recipe
How to make Pastitsio! For those who don't know what Pastitsio is, it is a Greek lasagna. This one is my mother's recipe, and I turned it into a vegan dish. It is really delicious and full of of flavor. Definitely make this one!
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This recipe is divided into 3 parts; the pasta, meat sauce, and bechamel sauce!
Pasta:
if you are making dinner for two then you will only need:
250g pastitsio pasta
1/3 cup olive oil
1 tsp cinnamon
1 tsp salt
vegan meat sauce:
1/2 large onion
3 cloves minced garlic
1 tbsp cinnamon
1 tbsp chopped thyme
11/2 packs of beyond meat minced meat
11/2 cups tomato sauce
1/2 cup broth
2 heaping tbsp butter
Bechamel sauce:
1 cup butter
1 cup flour
31/2 cups milk
1 tsp cinnamon
1 tsp salt
How to make this incredible pastitsio dish!
For the pasta:
The first thing we are going to do is make the pasta! If you are making this dish for two people then you will only need 250 gr of pasta, however; if you are making it for more than two people I suggest you make all 500 gr of pasta. Simply place pasta into a large pot of boiling water with some salt and cook for 10-12 minutes. The ratio of water to pasta should be 1 ltr to 100g of pasta. Once cooked discard the water, place the pasta into a glass bowl and add in the cinnamon, salt and olive oil, and mix! set aside
For the meat sauce:
add a bit of olive oil to a nonstick frying pan. add in the chopped onion and let that cook for 5 minutes. Add in the vegan mea, the tomato sauce, garlic, cinnamon, salt, broth and butter. Let cook uncovered on medium heat for 10 minutes until the water evaporates. turn off heat and set aside. Now lets make the bechamel sauce!
For the bechamel:
Place the butter into a saucepan and let it melt. Once melted add the flour and mix continuously with a whisk for a couple minutes until well combined, then slowly add the milk 1 cup at a time but don't stop whisking! Add cinnamon and salt and turn off the heat. Now it's time to assemble our pastitsio.
get your deep dish baking tray out and add a spoon full of tomato sauce and olive oil to the bottom of the baking dish. Start with adding one layer of the noodles. Then the meat sauce, then the noodles again and then top off the noodles with the bechamel sauce. You can sprinkle the sauce with some vegan cheese and bake for 30 minutes at 360F.
Remove and let cool for 20 minutes!! Now you're ready to dig in!
Enjoy!
Vegan Pastichio - Easier Than You Think!
Vegan Pastichio - Easier Than You Think!
Meat Sauce Ingredients:
1 Jar of your favorite Vegan Pasta Sauce
2 Uncooked Vegan Burgers, thawed (we used Beyond)
1 teaspoon Cinnamon
1 Tablespoon Brown Sugar
Cream Sauce Ingredients:
1/4 cup Butter Flavor Coconut Oil
1/3 cup Flour
1/2 teaspoon Granulated Onion
1/2 teaspoon Granulated Garlic
1 teaspoon Sea Salt
4-5 cups Non-Dairy Milk
1/4 cup Nutritional Yeast
2 Slices Vegan Cheese
1 1/2 lbs uncooked Pasta, cooked & drained
Brown the meat in a fry pan. Add the Pasta Sauce along with the Cinnamon & Coconut Sugar. Mix until well combined and heated through. Set aside.
Make the cheese sauce. In a sauce pan, cook the flour and coconut oil while stirring until you have a thick paste. Add the granulated onion & garlic & salt. Mix well & whisk in the non-dairy milk a little at a time. After the non-dairy milk, add the Nutritional Yeast along with the Vegan Cheese slices. Once everything is incorporated and bubbly, set aside.
To assemble, place half of the cooked pasta in a 9x13 baking dish and mix with 1/3 of the cheese sauce. Spoon the tomato sauce over the pasta in the dish evenly. Mix the remaining pasta in with the remaining cheese sauce and spoon over the meat sauce. Cover with foil & Bake at 375°F for 45-50 minutes. Remove foil and let cool 15 minutes before serving. Enjoy!
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Pastitsio: Greek Lasagna
παστίτσιο
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Video Produced by:
ITH Productions
Camera/Sound/Editing Robert M Reese
How to Make Easy Greek Lentil Soup | Fakies
LENTIL SOUP | FAKIES
This soup is traditionally served during Lent, the season preceeding Greek Easter. It’s completely vegan and very nourishing. I make it year-round for my family because it is so healthy and hearty. It was also a very popular menu item at our Greek restaurant.
Makes 6-8 Servings
Timing: 10 minutes prep, 40 cooking
Ingredients
1 16oz bag brown lentils
1 yellow onion, finely chopped
5 cloves of garlic, finely chopped
2 carrots, finely diced
½ tsp cumin
¼ cup olive oil
2 bay leaves
3 tbsp white vinegar
10 cups water + 2 tablespoons
½ cup vegetable stock
2 tbsp tomato paste
2 tsp salt
½ tsp pepper
Optional: red wine vinegar for serving
Instructions
In a large pot, add the olive oil and bring to medium heat.
Once the oil is hot, add the onion and chopped garlic and sauté until fragrant and onions are becoming translucent, about 2-3 minutes.
Add the carrots and continue to sauté for an additional 2 minutes.
Add the lentils and stir to coat with the oil and vegetable mixture.
Add the vinegar, and stir to combine. You’ll hear a sizzle and this is okay!
Add the cumin and bay leaves and stir to combine. Once combined, add 10 cups of water and ½ cup of vegetable stock. Bring this to a boil, turn the heat down to a simmer, cover it and let it cook for about 40 minutes.
Mix the remaining 2 tbsp of water with the tomato paste, bring the heat back up on the pot of soup add the mixture to the soup. Let the soup come back to a simmer, and it’s ready to serve!
Add additional vinegar while serving if you’d like and enjoy!