Delicious Homemade Lentil Soup

Homemade Lentil Soup

1 ½ cups red lentils
2 TBSPs butter
1 medium potato diced
1 medium carrot diced
1 rib celery diced
1 medium to large onion diced
1 clove garlic minced
¼ tsp cinnamon
¼ tsp pepper
¼ tsp ground ginger
¾ tsp coriander
½ tsp cumin
1 tsp salt
2 TBSPS tomato paste
2 TBSPS lemon juice
4 cups chicken broth
2 cups water

In a large pot, melt the butter and add the vegetables to sweat for about 5 minutes, stirring frequently. You don’t want them to brown. Add the minced garlic and the spices, stirring constantly to ensure they don’t burn. Add the tomato paste and cook for about one minute. Add the water and chicken stock. Give it a stir and then add the lentils. Cook at a simmer about 15 minutes. The lentils will be soft, and you can choose to either blend the mixture or eat it the way it is. When it is finished cooking and before you serve, add the lemon juice and stir well. After I put it in the bowl, I drizzle a little olive oil on it to enrich it. Enjoy.

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Music Credit: Green Green Garden by Chris Haugen

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Colleen Palumbo
#25 – 1410 11th Ave North
Golden, BC Canada
V0A 1H2
silvermoments65@gmail.com

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Hello friends. Welcome back to my channel. If you’re new here, my name is Colleen and today I’m It’s cold outside and I’m going to bring you a soup recipe. A delicious lentil soup that doesn’t take any time to make. It’s uh probably about a halfhour process in total. And um I think that you would find it useful. So, I’m got the big pot on the stove getting ready and I’ve got my ingredients here. I’m going to reach out and gather them all out here in front of us and I will be right back after this [Music] now. I I think you can see everything that I have out here. Um Yeah. Yep. And you can see that it’s very few ingredients. I have the lentils back here because I’m going to put them in over there on the stove. I have some spices, a lemon, some chicken stock, broth, and water. And I have a small to medium sized onion, onion, potato, carrot, and one rib of celery. And because I’m going to blend this all at the end, I’m not going to be really concerned with the dice on them. I’m just going to get them diced up and get them into the pot. And I have some tomato paste. So, I think the first thing I’ll start with here is just getting the peel off this potato and the skin. Lots of times it’s nice to leave the skin on because there’s a lot of fiber in the skin as well as uh there being flavor in the skin, but it doesn’t necessarily um blend up very well. So, I’m just going to take it off. I’ll give it a quick rinse. I’ve rinsed the other vegetables already. I’ll rinse the carrot at the same time. And this is not a leftover carrot from our garden. We didn’t have a very good garden crop of carrots this year. I’ve already washed that. [Music] Get those rinsed up. I’ve also got one clove of garlic there. So, maybe I’ll start with the celery. And I’ll just run my knife down and give it a chop. Let’s move these things out of the way. It be a little more efficient. And while I’m working on the veggies, I want to reach out and say thank you um for the kind letters and notes that I get. And it’s if if you’re interested in sending me a letter, you can find my address at the bottom of uh the description box where you can send mail to me. I had a wonderful viewer named Dorothy uh send me this gift of uh Watkins pure ground cinnamon. And I didn’t even honestly didn’t even know Watkins was still around. But I am really, really excited to get this because Watkins made such a good product and I’m excited to use it today. I also had a wonderful little Halloween card from one of my longtime and favorite viewers, Darlene. Thank you, Darlene. I appreciate it very much. Um, conjuring up thoughts of YouTube. And then I had a letter from uh Janice and Janice and I and my husband share the same last name and she gave me a bit of her genealogy. Um we’d be curious to know whether somehow back in Italy they were related somehow and she lives in New Jersey. So, a long way from our uh roots here in Canada, but um that still would be fun to know. I’m just going to dice up this potato. You want everything to cook fairly quickly. And because like who’s got time for um making a homemade soup for lunch? This is really a quick method of getting a homemade soup for lunch is to make the soup and you can do it in no time flat. We’ll do the carrot. Before I start the carrot, I’m just going to turn to the stove and turn my burner on to medium. I’ve got 2 tablebspoon of butter in the pot ready to go. We’re going to sauté this stuff a little bit. And just about 5 minutes. And the lentils are full of protein, so we don’t have to worry about adding a protein to this. And we’ve got some great warm spices in it, so it will be full of flavor. I’m using chicken stock in it, but I feel like you could use whatever you had in it. Um, I think veggie stock would be fine. You could probably use a beef stock if you were inclined to do that. And as I said, these don’t have to be perfect because we are going to blend this afterwards. So, and if you are interested in sending mail to us in Canada right now, I think that the mail strike may be over. We, uh, we can never say for sure. It’s usually at this time of the year, uh, the last two years anyway, that Canada Post has gone on strike. But I understand that they’ve reached some sort of a workable agreement and so we’ll be able to um go back to regular service which would be really nice. Uh so many of our parcels these days don’t arrive by Canada Post anymore. That’s how we used to get all our parcels, but a lot of them now are delivered by Purilator or um UPS. And so I think that it’s put quite a strain on the postal service who used to be, you know, the only way that we received mail. But with the coming along of Amazon, I think that a lot of uh parcels and letters are now delivered by courier. Okay, I’m going to hold back the garlic just yet, but I’m going to get the rest of these things in the pot and get them on the stove, and then I’m going to bring you to the stove for the rest of this. Well, I hope you can see these are coming down nice, but I don’t want them to get too brown. So, I’m going to be moving them around. It’s getting a nice fond on the bottom. I’m going to add one uh thin mint clove of garlic and keep it moving. And then I’m going to add one to two tablespoon of tomato paste. I like to use a tube because then I can just put the whole tube back in the fridge. And we want to get this tomato paste um cooked, but we don’t want it to burn. So, we need to keep it moving. And we need it to be about you know, a minute to 2 minutes. Although, right now, I can see the bottom is getting browner than I want it to. So, I’m going to stop it, slow it down a little bit just by adding a couple of water in there. And now I’m going to start adding my spices to this. So, I’m going to use a half a teaspoon of cumin. the same amount of coriander. I’m going to put all these lids on afterwards. About actually I’m going to use about 3/4 of a teaspoon of coriander. I’m going to add 1/4 of a teaspoon each of ginger. Give me a stir. black pepper, about a/4 of a teaspoon, and a/4 of a teaspoon of cinnamon. And I’m going to use this new cinnamon that was sent to me by deal. Thank you so much. I’m going to give it a good stir. And now I’m going to add two two cups of water. And at this point, I’m going to scrape for bits on the bottom of the pot. I want to get them all up because that’s just good flavor. Hope I haven’t got my arm in the way too much so you can see what’s going on here. And I feel like the wooden spoon is got most of the bits up. I’m going to turn my stove back to high just to get this all moving. I’m going to add four cups of chicken broth. You can do stock or bone broth. Um, whatever you prefer. I use the uh chicken stock along with water. You could use chicken stock um six cups of chicken stock instead, but I prefer it to have the lentils come through and not so much the chicken. So, I’m going to add it that way. And then I’m going to add 1 and 1/2 cups of red lentils. Now, there are different ways you can buy lentils. You can buy lentils that haven’t been seated yet, which are usually brown or I think they they’re green ones as well. But these little red, they call them red, they look more orange. Red lentils are out of their husk. already. If you see a brown lentil in the store, it has the husk on yet, so you have to cook it quite a bit longer. These only need to cook about 15 to 20 minutes to be ready. So, they’re perfect for a quick stew or a quick soup like we’re making today. And I’m going to add another half cup. So, that’s Whoops. And I dropped the cup. That’s one and 1/2 cups. Now, and you could get away with using only a cup of lentils, but personally, I feel like I want it to be a little thicker, so I’m just adding more lentils to the pot. Now, this lentil soup freezes really well. So, if you wanted to make it in a big batch and then um divvy it out into some containers for freezing, you could do that. It freezes up really well. So, that’s um if you’re cooking for just one person, this is a good way to get some meals put away in the freezer that doesn’t take you very long to do. Okay, I’m going to bring this back to a boil, which I don’t think you need to watch. I’m going to bring it to a boil. I’m going to cover it with a lid, and I’m going to let it cook for 15 minutes before I touch it. I’ll bring you back after that. It smells delicious in here. And this soup has just been bubbling away for its 15 minutes. And you can see it’s steaming away. This is what it looks like in the pot. Now, let me see. I can scoop up a bit for you to see. You see, it’s quite thick. I am going to smooth it out using my hand blender. If you didn’t have a hand blender, you could use um a food processor or a regular blender, but be super cautious because this is very hot. So, either anything that you use, whether it be a stick blender or a hand blender, um I mean, sorry, or a regular blender. Um, use it with caution. Now, I think I’ve got most of it blended up pretty well. Not that you need to blend it at all. It would be perfectly fine if you served it the way it was. I’m just going to grab a knife. We’re going to finish this with a bit of lemon juice. just to bring out the flavors of everything. And I can see that this lemon has oodles of seasoning. So, I’m going to cream it over this glass. I need about 2 tablespoon of lemon juice, which just gives it a little zip. You I’m sure you could use bottled juice as well. I just happen to have this lemon that’s been lingering around in the fridge for a while that I thought I better use up. And so I think that’s plenty. Let’s see. There we go. And stir it. Now, I’m going to get a spoon, a small spoon, and I’m going to taste it for seasoning. Um, just to be sure it’s seasoned properly, needs salt. And while I’m over here getting the salt, I’m going to push the bread down in the toaster. I had to almost murder the bread. I am going to put a teaspoon of salt in here. I made a loaf of homemade bread the other day and I uh we went we went away for coffee with friends, forgetting about the bread at home on the counter. So, not only did it rise, it overrose. And I was just going to punch it down and let it rise again. And then I thought, “No, I’m going to give it a go.” But, so it ended up being such a big loaf that it wouldn’t fit in the toaster. So, I had to cut off the top and cut off the sides. It was a mess. But the the bread is still delicious. Okay, let’s try it again. That is perfect. And that lemon at the end really adds to it. So, I’m going to scoop us out. Juno’s here for lunch with me today. So, I’m going to scoop us out some hearty soup. With all the protein that’s in here, this should keep us full until dinner time. And we’re going to add a slice of bread to this. And that’s going to be our lunch for today. And it wasn’t quite as quick as opening a can of soup. But I also know everything that’s in it. And I know that the two of us can have two meals out of this one recipe. So that is really helpful. Just going to put it over here. When the bread’s ready, I’m going to be butter it. slide it onto the plate. And as a last little touch, I’m just going to use a little bit of olive oil to enrich it and just do a little stream around the top. You can totally leave that off if you like, but does add a little something nice flavor to it. Here is my toast. And whoops, just torn that piece. Poor thing’s been through a lot. Oh my gosh, I got crumbs on the butter. Every time I see crumbs on the butter, I think of my grandmother. used to get so annoyed when we buttered the bread and we left crumbs on the butter. So, you’d always have to go back behind yourself and take a little skim of the butter off just to get rid of the crumbs. How do you guys deal with crumbs? Okay, just going to set this aside. Put this on the plate. Put this on the plate. and we’re ready for dinner for for lunch at our house. So, if you haven’t already, we’ve got a great recipe for a lentil soup. Consider trying this one out. It’s really good. And those warm spices, the cinnamon and the coriander and the ginger really add a lot of flavor to the soup. The ingredients are simple and you may have them all in your cupboard at home. And I hope you’ve enjoyed today’s video, folks. If you have, please consider subscribing to the channel. Uh, give this a like, share it on your social media would be a huge help to me. And I look forward to seeing you again soon on the next video. Take care everyone. Bye-bye. [Music]