Pulse Pasta Red Lentils Spirals Amatriciana | Everyday Gourmet S8 E22
As seen on Everyday Gourmet.
Lentil Curry - the most amazing EASY Lentil Recipe in the world!!!
This Lentil Curry is a streamlined take on Indian Dal, calling for just TWO spices and only water, no stock! It's a lentil recipe that's all about getting the most out of a few ingredients and proof that you can eat amazing food on a budget. Make this with any type of dried lentils or even split peas!
Don't let the simplicity of this recipe fool you. This is knock-your-socks-off good!
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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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► PRODUCTS MENTIONED:
Vitamix Immersion Blender:
Round Dutch Oven:
Silicone Utensils:
Green Lentils:
Soup Bowls (similar):
Lemon Juicer:
► ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
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Salt Cellar:
Knife Set:
Cutting Board:
Glass Mixing Bowls:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:
For everything else I use in my videos, check out the SHOP page on my website:
► 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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#lentilsoup #souprecipes #mediterraneanrecipes
Thank you to Vitamix for partnering on today's video!
Pasta with spinach - baby food recipe +9M
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When your baby will have his first teeth (usually around 9 months) you can start preparing pasta for him. With Luca I started with baby shapes (in Italian pastine): smaller version of the traditional pasta. You can always use regular size pasta and then cut it in pieces (...you will just need more time!). For today's recipe I'm using spinach and zucchini; I really like this mix and not only for the amazing deep green final color :-)
it tastes sooo good, it's creamy and spinach are an amazing source of iron.
In addition to that I have to say that when me and my husband are in a light dinner mood, this recipe works very well for us....with the addition of a good handful of grated pecorino cheese on top :-)
I hope you'll enjoy it as much as we do and let me know what you think!!
ciao
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ABOUT THIS CHANNEL
Ciao amici! My name is Barbara and I'm a full time mom and part time food blogger & food enthusiast. On this channel I make videos about healthy baby food and kid friendly recipes. I post every week, on Thursdays!!
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Produced, filmed, edited and hosted by Barbara Lamperti
Music from Audio Network
Pasta & Lentils, Sonny and Steven Seagal
Cooking with The Kitchen Consigliere: Pasta & Lentil, Sonny and Steven Seagal
Angelo cooks a Gambino capo's fave dish and talk turns to a mob extortion plot against movie actor Steven Seagal.
kitchenconsigliere.com
Recipe: Pasta and Lentils
Ingredients
- 1 cup diced carrots
- 1 cup diced onions
- 1 cup diced celery
- 8 cloves minced garlic
- 1 lb lentils (Dry)
- 1 lb spinach (fresh)
- 1 lb pasta (gemelli)
- 2 qts chicken stock
- 1 cup olive oil
- 1 lb grated Romano cheese
- 1/2 cup fresh chopped parsley
- 2 tbsp crushed red peppers
Salt and pepper to taste
Directions
1. Soak lentils in cold water over night.
2. In large pot Saute vegetables until translucent, add salt and pepper to taste.
3. Stir in lentils and add chicken stock and some water if necessary.
4. Bring to boil and allow to simmer for 35 to 40 minutes. Add fresh spinach until cooked.
5. Pasta; Bring 6 qts of water to boil and salt and add pasta, cooked until tender, drain and add to lentils. Add olive oil and cheese.
Healthy Chickpea Pasta (Plant-Based) | Easy One Pot Vegan 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 INGREDIENTS: (3 - 4 servings)
2 to 3 Tablespoon Olive oil
150g / 1 cup Onion - finely chopped - 1 medium size onion
150g / 1 cup Celery - finely chopped - 3 celery stalks
150g / 1 cup Carrot - finely chopped - 2 medium carrots
Salt to taste (I have added total 1+1/4 tsp pink Himalayan salt)
1 Tablespoon garlic - finely chopped (3 to 4 cloves of garlic)
1 Teaspoon Dried Oregano
1/4 Teaspoon Chilli flake (Optional)
2 cups / (1 Can 540 ml) Cooked chickpeas
1+1/2 cup / 350ml Strained tomatoes/Passata
4 cups / 1 Liter Water
160g / 2 cups approximately - Pasta (mini rigatoni) or pasta of choice
▶️Garnish:
1/3 cup / 15g Parsley - finely chopped
Drizzle of Olive oil - 1 to 2 Tbsp (I have added organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion , celery, carrot, salt (½ tsp). Fry on medium high heat until the onions are soft and just starts to caramelize. Adding salt to the vegetables will make it cook faster and will season it as well (it's an important step so please do not skip it). Once the onion starts to caramelize, reduce the heat to medium or medium-low (depending of the heat of your stove). Add garlic, oregano, chilli flakes and continue to fry on medium heat for about 1 to 2 minutes or until fragrant. Be careful not to burn the garlic.
If at any point the pan gets over heat reduce the heat.
Now add the cooked chickpeas, strained tomatoes/passata , water and mix well. Cover the pot and bring to a boil. Once the water starts to boil, reduce the heat to low and cook for about 15 minutes on low heat for the flavours to develop.
After 15 minutes, uncover the pot and increase the heat to medium and bring it to a gentle boil. Add the pasta and salt and cook uncovered on medium heat until the pasta is al dente. I have added mini rigatoni pasta but you can use any shape/size of pasta of choice.
Please note by the time the pasta if cooked most of the water will be gone and you will be left a creamy sauce. If it happened that the water cooks out faster and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water. You can adjust the consistency of the sauce as per your liking whether you want it soupy or thick.
Turn off the stove. Garnish it with finely chopped parsley and a drizzle of a good quality olive oil. Mix well. Ready for serve.
▶️ IMPORTANT TIPS:
- Adding salt while frying the onion and vegetables will make it cook faster and season it as well, it's an important step so please do not skip it
- Every stove is different so adjust the heat accordingly to your stove
- you can always adjust the consistency of the sauce to your liking, if you want it soupy or thick creamy
- If it happened that the water cooks out faster than anticipated and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water to this otherwise it will ruin the taste of the dish
- It's important that you garnish the pasta with fresh herbs and a good quality olive oil, it will complete the dish
Enjoy!
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▶️ My other videos:
Healthy Quinoa Chickpea Bowl :
Black Bean Pita Sandwiches:
Homestyle Lentil Stew:
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Thanks for watching the video Healthy Chickpea Pasta (Plant-Based) | Easy One Pot Vegan Recipe!
#vegan #recipe #plantbased