???? ???????????????????????? ???????????????????????????? ???????????????????? ????
Here's an easy fun pasta to make for a chill weekend????????
????????????????????????????????????????????
Veggies:
(1) 1 cup snap peas, halved
(2) 1 cup whole mushrooms, sliced
(3) 1 red pepper, diced
(4) 1 yellow pepper, diced
(5) 1 medium broccoli head, small florets
(6) 1 red onion, small dice
(7) 5 garlic cloves, finely minced
Spice Mix:
(1) 1 tbsp Italian seasoning
(2) 1 tbsp Greek seasoning
(3) 1/2 tsp ground cinnamon (optional)
(4) 1/4 tsp ginger powder
(5) 1/4 tsp black pepper
(6) 1/4 to 1/2 tsp salt
The Rest:
(1) 1 1/2 tbsp neutral oil
(2) 1 1/2 tbsp vegan butter
(3) 2 tsp tomato paste, 156 ml
(4) 1 can diced tomatoes, 796 ml
(5) 1 cup cooked green lentils
(6) 450 g pasta of choice, cooked
(7) 1 cup reserved pasta water
(8) 2 lemons, juiced
(9) 2 vegan Mexican chipotle sausage, sliced
????????????????????????????????????????:
(1) Prepare the lentils and pasta first. Undercook by a minute or two, will continue cooking later.
(2) Add the oil to a large pot over med-high heat. Cook the snap peas and mushrooms with the butter for 5-7 minutes.
(3) Add in the peppers and spice mix. Stir and cook for 5 more minutes.
(4) Add the broccoli, stir again, and cook to soften - about 5-7 minutes. Set aside for later.
(5) In the same pot, add the vegan sausage and cook per package instructions. Make sure not to overcook. Set aside.
(6) Back to the pot, add a little more oil (if needed). Sauté the onion for 3-5 minutes, until translucent. Cook the garlic for another minute, until fragrant.
(7) Add the tomato paste and diced tomatoes. Cook down on low heat until tomatoes are softened, about 5-7 minutes.
(8) Add in the cooked lentils, veggies, cooked pasta (+ reserved water), and lemon juice. Stir and taste to adjust the salt.
(9) Simmer for 10 minutes, adding the cooked vegan sausage halfway.
Enjoy your demeal! ????
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!
???? Printable Lentil Soup recipe:
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► PRODUCTS MENTIONED:
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Round Dutch Oven:
Silicone Utensils:
Green Lentils:
Soup Bowls (similar):
Lemon Juicer:
► ALWAYS IN MY KITCHEN:
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Utensil Holder:
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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
► WHAT I'M WEARING
Long Sleeve Tshirt (similar):
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Linen Apron:
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Disclaimer: product links may include affiliate links.
#lentilsoup #souprecipes #mediterraneanrecipes
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EASY LENTIL RECIPE for a Vegetarian and Vegan Diet | Lentil Recipes
EASY LENTILS RECIPE | Easy Vegetarian and Vegan Recipes | Lentil Recipes
???? Let me know in the comments if you enjoyed my vegan lentil recipe?
▶️ RECIPE INGREDIENTS: (3 to 4 servings approx.)
To Cook the lentils:
1 Cup / 200g Brown Lentils (Washed and Soaked in water for 10 to 12 hours or overnight)
1+ 1/2 Cup / 350ml Vegetable Broth
3 Tablespoon Olive Oil
1 Cup / 130g Onion - Chopped
1+1/2 Tablespoon Garlic - Finely Chopped (4 to 5 garlic cloves approx.)
2 Teaspoons Paprika (NOT Smoked)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I have added 3/4 Tsp of pink Himalayan salt)
1/4 Teaspoon Sugar (I have used organic cane sugar)
1+1/2 Tablespoon Tomato Paste
1 Cup / 200g Fresh Tomatoes - Chopped
1/2 Cup / 125ml Water
Garnish:
1/2 Cup / 20g Parsley - Finely Chopped
1/2 Tablespoon Lemon Zest (Zest of 1 lemon)
Lemon juice to taste (I have added 1/2 Tablespoon of lemon juice)
Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of olive oil (I have added 1 tablespoon of organic Cold Pressed Olive oil)
▶️ METHOD:
Thoroughly wash the brown lentils - a few times until the water runs clear and then soak for 10 to 12 hours or overnight. Once soaked, drain the water and transfer the lentils to a pot and add the vegetable broth. Turn on the stove to medium-high heat and bring it to a vigorous boil. Then turn the heat to medium-low and cook for about 3 to 4 minutes or until the lentils are cooked but still holds its shape. It took me 3 minutes to cook the lentils on my stove. WE DO NOT WANT MUSHY LENTILS HERE. Once cooked set it aside UNCOVERED.
✅ ????PLEASE NOTE: The cooking time of the lentils depends on it's quality. Sometimes one batch of lentils are drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
To a heated pan add olive oil, chopped onion and 1/4 teaspoon salt and fry on medium heat until the onions are browned. It will take 5 to 6 minutes. Add the garlic and fry for 30 seconds or until fragrant.
Reduce the heat to low before adding the spices, this will prevent it from burning. Add paprika, ground cumin, cayenne pepper, tomato paste and fry for about 2 minutes to cook out the raw flavour of the tomato paste. Once the paste/spices are nicely roasted, increase the heat to medium. Add the chopped Tomatoes, Salt, Sugar, Water and mix well. Bring to a boil and cook for about 2 minutes or until the tomatoes are slightly soft.
✅ ????PLEASE NOTE: Adding 1/4 teaspoon of sugar to the tomatoes, balances out it's acidity/tartness so please do not skip it.
Add the cooked lentils and bring to a boil. Once it comes to a boil, cook for about 5 to 6 minutes or until most of the water is evaporated on medium-high heat. Turn off the heat and garnish with lemon zest, lemon juice, parsley, Goof quality extra virgin olive oil. Serve hot with fresh pita and a side salad.
▶️ IMPORTANT NOTES:
???? Cooking time of the lentils depends on it's quality. Sometimes one batch of brown lentils are drier than the others and may need more cooking time. So adjust the cooking time accordingly
???? Please don't over cook the lentils, WE DO NOT WANT MUSHY LENTILS for this recipe. The lentils should be cooked but at the same time still hold their shape. After bringing the lentils and broth to a boil, it took me only 3 minutes to cook the lentils on my stove
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
????Adding 1/4 teaspoon of sugar to the tomatoes, balances out it's acidity/tartness so please do not skip it
???? If incase the end product gets too thick for your liking, add boiling water to thin it out. DO NOT add cold water, it will ruin the taste
???? The garnish is what actually completes this dish and adds flavour to it, so please do not skip any of the ingredients
******
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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EASY VEGAN PANTRY PASTA RECIPES | quarantine cooking
3 delicious and easy vegan pantry pasta recipes! Made with all pantry ingredients but packed with flavor and comfort.
FULL RECIPES
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
Kohari Egyptian Rice || Lentils spaghetti and macaroni with spicy tomato Concasse sauce || Easy
THE NATIONAL DISH OF EGYPT.
Koshari is a comforting bowl of simple pantry staples: spiced lentils and rice, combined with chickpeas, macaroni pasta and spaghetti. All smothered in a tomato sauce that’s been spiked with vinegar (taste out-of-this-world!) Then it’s topped with crispy thin fried onion rings.
Ingredients:
For the Crispy Onion Topping
• 1 large onion, sliced into thin rings
• Salt
• 3.Tbsp all-purpose flour
• 1/2 cup cooking oil
• Or I use the Chinese readymade onions in a bag
For Tomato Sauce
• Cooking oil
• 1 small onion, grated
• 4 garlic cloves, minced
• 1 tsp ground coriander
• 1/2 tsp crushed red pepper flakes (optional)
• 200g can tomato sauce
• 175g of tomato paste
• Salt and pepper to enough
• 1.Tbsp distilled white vinegar
1 tsp Sugar
For Koshari
• 2 cup brown lentils, well-rinsed
• 3 cup medium-grain rice (Egyptian Rice), rinsed, soaked in water for 15 minutes, drained
• 1/2 tsp each salt and pepper
• 1/2 tsp coriander
1/2 tsp cumin
1 Pcs medium white onion
2 cubes magi
Hot stock water to enough
3 clove Garlic
60g corn or olive oil
1 tsp salt
100g butter
2 cups Boiled macaroni
2 cups Spaghetti pasta
2 cups Boiled chickpea
• 2 cups elbow pasta
•
• Water
• 1 15-oz can chickpeas, rinsed, drained and warmed