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Today we're making soup for the fall!!! We love soup...what's your favorite?
LENTIL SOUP
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional) (OR CAYENNE)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 2 cups green lentils, rinsed (OR RED)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped fresh parsley
• Lemon wedges, for serving (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
2. Add the garlic, cumin, paprika, thyme, and red pepper flakes (if using) and cook for 1 minute more, stirring constantly.
3. Stir in the diced tomatoes, vegetable broth, lentils, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
4. Stir in the parsley and serve hot, with lemon wedges for squeezing over, if desired.
Tips:
• For a richer flavor, use chicken broth instead of vegetable broth.
• Add a bay leaf to the pot while the soup is simmering. Remove it before serving.
• If you don't have an immersion blender, you can puree a portion of the soup in a blender or food processor and then stir it back into the pot.
• To make the soup ahead of time, cook it through step 3 and then let it cool completely. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat gently before serving.
• The soup can also be made in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours.
I hope you enjoy this recipe!
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LENTIL SOUP
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional) (OR CAYENNE)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 2 cups green lentils, rinsed (OR RED)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chopped fresh parsley
• Lemon wedges, for serving (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
2. Add the garlic, cumin, paprika, thyme, and red pepper flakes (if using) and cook for 1 minute more, stirring constantly.
3. Stir in the diced tomatoes, vegetable broth, lentils, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
4. Stir in the parsley and serve hot, with lemon wedges for squeezing over, if desired.
Tips:
• For a richer flavor, use chicken broth instead of vegetable broth.
• Add a bay leaf to the pot while the soup is simmering. Remove it before serving.
• If you don't have an immersion blender, you can puree a portion of the soup in a blender or food processor and then stir it back into the pot.
• To make the soup ahead of time, cook it through step 3 and then let it cool completely. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat gently before serving.
• The soup can also be made in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours.
I hope you enjoy this recipe!
Follow Us on Twitter & Instagram:
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