Red Lentil Soup | Wholesome dinner in 30 minutes
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⭐️ This red lentil soup is a tasty, earthy, and wholesome dish that is naturally plant-based and ready in just 30 minutes.
⭐️ Ingredients
1 tablespoon extra virgin olive oil
1 stalk celery
1 large carrot
1 medium onion
2 cloves garlic
½ teaspoon cumin ground or seeds
1 sprig rosemary
2 bay leaves optional
⅛ teaspoon red pepper flakes
1 can (15 oz) crushed tomatoes
4 cups vegetable broth
1 heaping cup red lentils (dry, not cooked)
1 teaspoo salt
2 twists black pepper
SERVE IT WITH
4 wedges lemon to squeeze on top
1 tablespoon parsley chopped
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Turkish Red Lentil Soup Recipe | Lentil Soup in 30-Minutes!
Turkish red lentil soup (kırmızı mercimek çorbası) is creamy, comforting, and nutritious! Lentil soup is so easy to make with lentils, veggies, and spices — and it’s ready in about 30 minutes or less. This soup recipe is extra creamy and satisfying that people have a hard time believing it is actually vegan! And if you're looking to add more plant-based protein to your diet, this red lentil soup recipe is a must try. Lentils are a great source of fiber and protein, which is why a meal made of lentils is both nourishing and extra satisfying without meat.
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????INGREDIENTS: ????
???? 5 tablespoons extra virgin olive oil
???? 1 medium yellow onion, chopped
???? 3 garlic cloves, minced, divided
???? 2 to 3 carrots, peeled and chopped
???? 1 medium russet potato, peeled and small diced or chopped
???? Kosher salt
???? 2 tablespoons tomato paste
???? 6 cups low-sodium vegetable broth
???? 2 teaspoons Aleppo pepper, divided
???? 1 teaspoon cumin
???? ½ teaspoon coriander
???? 1 cup red lentils, picked over and rinsed
???? 1 large lemon, cut into wedges
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⏱️CHAPTERS⏱️
0:00 - Intro
0:47 - Chopping the vegetables
2:47 - Why red lentils?
3:20 - Cooking the vegetables
4:29 - Adding in the liquid
5:05 - Seasonings!
6:14 Adding the lentils
6:59 - Making the aleppo olive oil
7:46 - Blending the soup
8:25 - How to serve this red lentil soup
8:47 - Taste test
#lentilsoup #redlentilsoup #turkishrecipes #turkishfood #souprecipe #lentilsrecipe
#MediterraneanFood #MediterraneanDiet #HealthyEating #easyrecipe #soup #veganfood #vegetarianrecipes
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The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more:
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.
Smoky Red Lentil Soup with Spinach
This Smoky Lentil Soup is ultra creamy and totally vegan! Packed to the brim with veggies, red lentils, coconut milk, and lots of spices, it’s a total win for the coziest months of the year!
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Lentil Vegetable Soup is great for weeknight dinners
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⭐️ Here's a delicious and easy lentil vegetable soup with a rich and hearty tomato base and nourishing green or brown lentils.
This recipe is made with simple ingredients, excellent for weeknight dinners and meal prep, and a healthy and wholesome homemade meal.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
2 carrots
1 onion
1 stalk celery
1 teaspoon cumin
4 cloves garlic
6 cups vegetable broth
2 cans (15-ounce each) diced tomatoes
1 cup lentils uncooked, green or brown
1 teaspoon thyme dried
1 teaspoon oregano dried
1½ teaspoons salt or more to taste
¼ teaspoon black pepper or red pepper flakes
5 ounces spinach (about 4 to 5 cups)
Metric:
2 tablespoons extra virgin olive oil
2 carrots
1 onion
1 stalk celery
1 teaspoon cumin
4 cloves garlic
1,5 liters vegetable broth
800 grams diced tomatoes
220 grams lentils uncooked, green or brown
1 teaspoon thyme dried
1 teaspoon oregano dried
1½ teaspoons salt or more to taste
¼ teaspoon black pepper or red pepper flakes
150 grams spinach (about 4 to 5 cups)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️