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VOD: Red lentil soup with cauliflower, sweet potato muffins, mixed vegetable skillet!

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vegangluten-freedairy-free

Originating from the Middle East, red lentil soup is a staple in many kitchens, celebrated for its nourishing qualities and simplicity. Traditionally enjoyed during colder months, it embodies warmth and comfort, often served with bread. Today, variations exist globally, with each culture adding its unique twist to the recipe.

Ingredients

  • red lentils
  • onion
  • carrots
  • celery
  • garlic
  • vegetable broth
  • cumin
  • coriander
  • turmeric
  • olive oil
  • lemon juice
  • salt
  • black pepper
  • bay leaves
  • parsley

Instructions

  1. 1Heat olive oil in a large pot over medium heat until shimmering.
  2. 2Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.
  3. 3Stir in minced garlic and cook until fragrant, about 1 minute.
  4. 4Add red lentils, vegetable broth, cumin, coriander, turmeric, bay leaves, salt, and black pepper.
  5. 5Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, until lentils are tender.
  6. 6Remove bay leaves and blend the soup until smooth using an immersion blender or in batches.
  7. 7Stir in lemon juice and adjust seasoning to taste.
  8. 8Serve hot, garnished with chopped parsley.
gluten

Ingredients

  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheese (cheddar or your choice)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Fresh parsley for garnish

Instructions

  1. 1In a large pot, heat olive oil over medium heat.
  2. 2Add chopped onion and garlic, sauté until onion is translucent.
  3. 3Stir in diced carrot and potato, cooking for another 5 minutes.
  4. 4Add red lentils, vegetable broth, cumin, paprika, salt, and black pepper to the pot.
  5. 5Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until lentils and vegetables are tender.
  6. 6Once cooked, use an immersion blender to puree the soup until smooth (or blend in batches).
  7. 7Stir in the shredded cheese until melted and well combined.
  8. 8Add lemon juice and adjust seasoning if necessary.
  9. 9Serve hot, garnished with fresh parsley.

Equipment

large potimmersion blendermeasuring cupsmeasuring spoonscutting boardknife

Ingredients

  • 1 cup mashed sweet potatoes
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup chopped walnuts (optional)

Instructions

  1. 1Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. 2In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  3. 3In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. 4Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. 5If using, fold in the chopped walnuts gently into the batter.
  6. 6Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. 7Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. 9Enjoy your sweet potato muffins warm or at room temperature!

Equipment

muffin tinmixing bowlswhiskspatulatoothpick
veganplant-basedgluten-freenut-freesoy-free

Ingredients

  • 2 cups mixed vegetables (bell peppers, zucchini, carrots, broccoli)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)

Instructions

  1. 1Heat olive oil in a large skillet over medium heat.
  2. 2Add the mixed vegetables to the skillet and stir well to coat with oil.
  3. 3Sprinkle garlic powder, onion powder, salt, black pepper, oregano, basil, and red pepper flakes over the vegetables.
  4. 4Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they are tender but still crisp.
  5. 5Taste and adjust seasoning if necessary.
  6. 6Remove from heat and serve immediately.

Equipment

large skilletspatula

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