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!
Vegan Mushroom and Lentil Stew
This vegan mushroom and lentil stew is hearty and extra flavourful. The earthy tones of mushrooms pair great with the herbs and garlic mix, while the lentils add some extra texture and protein for a super nutritious, easy dinner. See the recipe at:
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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This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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★Recipe ★
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Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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Smoky Chickpea and Lentil Stew
This smoky chickpea and lentil stew is packed with veggies and protein and it makes the perfect nutritious weeknight dinner. Ready in just 45 minutes, this easy chickpea stew is infused with warm smoked paprika flavours and it tastes even better the next day.
Full recipe at:
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? 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
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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