Leftovers to Dinner in under 20 Minutes! (Unedited Soup Recipe)

Video Description

Ready for the EASIEST, fastest soup you will ever make? We had cooked sorghum, chickpeas, and a leek in the fridge that needed to be used up, so we decided to film a real-time, unedited video of us making a delicious, comforting dump-and-go soup in under 20 minutes! If you've ever thought that cooking whole food plant-based meals takes too long, this video is for you. We show you how simple habits—like prepping your mirepoix or pre-boiling water—turn leftovers into a protein-packed, warm dinner in minutes. It's the perfect weeknight meal or budget-friendly recipe! The soup is packed with red lentils, savory leeks, chickpeas, and sorghum. It's healthy, oil-free, WFPB, and proof that healthy meals don't have to be complicated. Plus watch us make 2 more quick meal prep recipes all while the soup is cooking on the stove! TIMESTAMPS 0:00 Welcome & The "Under 20 Minute" Challenge 01:50 Starting the Dump-and-Go Soup 16:44 The 10 Minute Cooking Timer 17:04 Another recipes/meal prep while soup is cooking 21:55 Yes another meal prep recipe 29:26 Taste Test & Final Thoughts! Soup recipe Ingredients: 4 stalks of celery chopped 1 medium onion diced 1 large carrot chopped 3 cloves of garlic diced 1 inch of fresh ginger grated ½ tsp turmeric ½ tsp black pepper 2 tsp vegetable stock blend 1 cup red lentils- or any legumes you have 1 cup cooked sorghum-or any whole grain you have 1 cup cooked chickpeas with aqua faba 8 cups water 1 tsp marmite - if gluten free, use salt as marmite is not gluten free 1 tsp salt Instructions: Boil 8 cups of water in a kettle. Heat a large pot on stove and add celery, onion and carrot. Cook for 4-5 minutes until softened. Add garlic, ginger, turmeric, black pepper and stock. Mix well and cook for 1 minute. Pour in previously boiled water. Add lentils, sorghum and chickpeas. Stir in marmite. Bring to a boil and cook for 10 minutes or until lentils are cooked. Serve and enjoy! Paul’s Chia Pudding Ingredients: ¼ cup chia seeds 1 cup soy milk ½ cup okara 3 Tbsp cocoa powder 2 tsp maple syrup Instructions: Put all ingredients in a dish. Mix well, cover and refrigerate for 1-2 hours. Enjoy! Natasha’s Cheesecake Overnight Oats Ingredients: 1 cup oats 2 Tbsp chia seeds 1 cup unsweetened plant milk 2 Tbsp maple syrup 2 tsp vanilla 2 tsp white miso paste Instructions: Put all ingredients in a glass container. Whisk well and cover. Refrigerate overnight and enjoy! Do you love one-dish comfort meals? Tell us in the comments! 💚 Join our channel for exclusive perks like weekly recipe PDFs & bloopers → https://www.youtube.com/channel/UCUvgOXMGxd7RF_jFwxH_AwA/join Our AMAZON store link: https://amzn.to/3IxX9gw As Amazon Associates, we may earn a small commission from qualifying purchases made through our store front—at no extra cost to you. Thank you for supporting our channel and helping us keep the plant-based goodness coming! JOIN OUR MEMBERSHIPS! Become a member through our YouTube Memberships for exclusive perks like weekly recipe PDFs, monthly meal plans, bloopers, and more → https://www.youtube.com/@NeedNeverGetOld/join CONNECT WITH US Instagram → https://www.instagram.com/neednevergetold_ Facebook → https://www.facebook.com/profile.php?id=61570243134441 YouTube → https://www.youtube.com/@NeedNeverGetOld Website → https://www.neednevergetold.com/ 🌱 Welcome to our channel where you will find lots of amazing whole food plant based and vegan recipes as well as healthy lifestyle and weight loss tips to live a long and healthy life. All our recipes are made with real food, whole foods and are all plant based, vegan, vegetarian, dairy free and mostly gluten free. We easily lost so much weight and got healthy so quickly and you can too! We have a great sense of humour and always love having fun cooking in the kitchen and eating healthy vegan and plant based meals while travelling too. 🌱 #20MinuteMeal #dumpandgo #EasyDinner #LeftoverRecipe #vegan #wholefoodplantbased