Quick and easy lentils stew
Lentils Stew make soup making easy they cook quickly and are incredibly tasty
Cooking Spanish Style Index
How to make Lentil Soup – cooking with Rosy
How to make lentil soup, sopa de lentejas. Step by step instructions. yummy, delicious scrumptious. you will love it!!! Cuban style!! Spanish style!!
Ingredients at the end of the video.
Spanish Lentils And Sausage.
Had a great recipe sent from a fellow youtuber in Spain – http://www.youtube.com/user/stuartsbu…
I fell in love with Spain in my teens through Ernest Hemingway and his works the “Sun Also Rises” and “For Whom The Bell Tolls”.
8 to 9 ounces of Lentils.
1 Chorizo sausage.
4 ounces of Prosciutto Ham.
1 – Onion.
1 to 5 – cloves of garlic.
1 – Red Pepper.
1 – Bay Leaf.
2 – Carrots.
3 – Potatoes.
salt and pepper to taste.
RED WINE (Spanish or S. American) and lots of it.
Quinoa Red Lentil Stew.
Light , yet satisfying & nutritious, quick & easy quinoa red lentil stew is the perfect one pot meal. Find this recipe on Savvy Vegetarian at http://bit.ly/13hoex
Hi! I’m Judith Kingsbury from Savvy Vegetarian.com
Welcome to my kitchen!
Today I’m going to make a super quick and easy version of a recipe called crockpot quinoa red lentil stew.
I’m going to make it on the stovetop with the red lentils and quinoa already cooked, that makes it go super fast. In this I’m put celery, carrot, a sweet potato and some frozen green beans, a little cilantro and lime and a bunch of spices.
Here’s the sweet potato, more or less you have to wrestle these into submission. Keep your fingers out of the way and keep a firm grip on the potato. Chop them into bite size pieces.
The celery, trim the ends chop it in thin slices. The carrot, slice it in half lengthwise and then cut it in thin slices. That way it cooks quickly.
You can use a lot of different veggies in here, cauliflower and zucchini are a nice combination.
I’ve got my pan heating up, add a little bit of olive oil. Put my veggies in, crank it up a little bit. I’m just going to sauté these until they’re heated through. I’m doing this in my 4qt pressure cooker.
The secret to really fast soup is get yourself a pressure cooker, sauté your veggies and then pressure cook them for 3 or 4 minutes. Then you can add all your other ingredients, just heat them up and you’ve got soup!
Otherwise you know, it’s twenty minutes cooking the veggies. Ok, little bay leaf, I don’t have any ginger so I’m going to use a few cardamom pods and a half a cinnamon stick. Coriander, fennel, a small amount of cumin, a little turmeric.
So I’m just frying the spices a little bit, heating them releases the flavors. Add a little soup stock, just maybe 1/2 a cup is enough, so you have a 1/4 of an inch of water on the bottom of the pan. Crank it up, lock down the lid.
You should wait for the pressure to come up high. Turn it down to simmer and set the timer for three minutes. So there we go, now here’s the magic. Run cold water on it and it brings the pressure down instantly.
Not completely cooked but mostly cooked, once I put the green beans in and I can bring the pressure back up for one minute. I’m going to throw in my red lentils, and
this makes enough soup for a couple of meals for two people.
Along with a sandwich or a salad.
Quinoa softens as it cooks, makes it really
creamy. Ok lets crank it up a bit get that hot.
A little thyme in this is nice, maybe 1/2 a teaspoon. Just need to bring this all to a boil. A little pepper. So I cook my quinoa without salt and red lentils aren’t salty, I usually put a fair amount of salt in.
Now you don’t need to use a pressure cooker
to make a soup like this and you can add anything else you want, any kind of cooked beans, cooked barely, pasta, any kind of spices that you like, it’s just this method if you have a cooked grain or pasta and some cooked beans you can make a soup real quick.
Even if you have to cook it on the stove then
it takes twenty minutes, it’s still pretty quick. And then you make enough to have for
a couple of meals. I think it needs a little more salt.
You can cook the stew for 5 or 10 minutes, the quinoa will thicken up the soup. if you like leafy greens like kale or chard or spinach this would be the time to add them. Just chop them and throw them in there they’ll cook in a minute or two.
I’m just going to throw in a little cilantro, cilantro and parsley are my kind of go to green leafy veggies in the winter because they are packed with vitamins and flavor and they are cheap.
Thank-you for joining me to make quinoa red lentil stew whether you make in the crockpot or on the stovetop. However you do it, it’s really delicious, satisfying meal that we eat often. Love quinoa, love red lentils, love sweet potatoes, it’s just full of love. So enjoy, be well, keep warm and I will see you next time!
Ingredients400 grams lentils
1 big onion
Stick of celery
if available2 small chorizos
1 small black pudding
1 ham bone (or a stock cube would do)
Vinegar to serve
Method Soak the lentils till they swell up (if you cover them with boiling water and put a lid on, this takes about half an hour). Peel and chop the carrots, onions and celery into bite-sized pieces. Put all the ingredients into a pressure cooker, cover with water.Cook on high pressure for 20 minutes.Remove the ham bone and serve.Sprinkle with vinegar according to taste.
This dish is even better the next day, but heat it up in a different container to avoid burning, and check the consistency as it may need more water.
14-16 oz. of lentils
1/4 cup of oil
1 medium tomato
1 medium to large onion
1 green pepper, with the seeds removed
1 bay leaf
1 head of garlic, preferably roasted
1 tbs. salt
2 cloves (or allspice)
2 large potatoes
1/4 tsp. cumin
1/2 tsp. paprika
1/4 tsp. ground pepper
pinch of cayenne
7 oz. Goya chorizo
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