How to Make Lentil Soup | Vegan Vegetarian Freezer-Friendly Food смотреть онлайн

Lentil Soup with Chickpeas | Meals that Freeze Well - Pandemic-Ready Cooking

These days, it's all about cooking your own meals, making food last and not wasting. This is a great meal to make during lockdown. And it tastes really good, too!

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Here are the recipe details, taken from my blog post:
2 cups of lentils
900ml carton of vegetable or chicken broth
1 cup of water x 2
1 large red onion
1 can (14oz) of diced tomatoes (or 2 large diced tomatoes)
Fresh thyme, to taste
1 scotch bonnet pepper, if you can handle it
3 tablespoons of fresh ginger, chopped
2 tablespoons and a dash of olive oil
1 can of chick peas
3 tablespoons of curry powder
2 tablespoons of cumin seeds
1 tablespoon of turmeric
1 tablespoon of coriander

I started off this cooking by working on the chickpeas. I gave them a good wash, making sure the water was clear by the end. I dried them off, threw in a dash or two of olive oil, then sprinkled them with curry powder.

The oven was already preheated at 400 degrees, to get a good roast going. I put the chickpeas on a cookie sheet lined with parchment paper. Before I popped them in, I gave them a little drizzle of olive oil. They cooked for about 20 minutes.

I put the olive oil in my pot, heating it on high for about a minute. I dumped the cumin seeds and stirred them around for just over a minute, giving them enough time to open up. I added the onions, stirred them around and waited for them to get a bit translucent. The turmeric and coriander were added at this point. About 30 seconds later, I added the ginger and scotch bonnet pepper. After another 30 seconds, I added the tomatoes. I gave it a strong stir.

Within the next 45 seconds or so, I added in the lentils and gave another strong stir. Now it was time to add the broth and guess what I did next? I gave it yet another strong stir. I let it come to a boil, then I turned down the stove to a 3 to let my concoction simmer. With the lid partially on the pot, I gave it 15 minutes on the timer.

When the timer went off, I checked to see how things were going. At this point, I added about a cup’s worth of water. I gave it a stir and let it sit for another 15 minutes on 3. After all that, I added the fresh thyme I got from my mommy. I turned the heat off and pureed the soup with my immersion blender until it got to a fluffy, creamy-looking appearance.

I gave the soup a chance to cool, as I was going to freeze the soup in individual glass containers.

After I ladled them up, I distributed the chickpeas to each bowl, probably dropping about 20 peas to each bowl.

Complete blog post: http://wp.me/p39wah-pO

I must give credit where credit is due: this recipe was derived from Chef Buck's lentil soup video. Check it out on his channel: http://youtu.be/lro3MEbMKXo

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