There are many ways to make a great pot of lentil soup. You could start with some pancetta or Italian sausage. Or make a completely vegetarian or vegan version. The choice is yours. I usually add the good extra virgin and lots of grated cheese for finishing. As I always say, "Make it your own!". The written recipe is always linked in the description (it's the little "arrow" on mobile and a "show more" on desktop). In the description, you will also find my shop and other links with cookware/ingredients and all the other things you guys frequently ask about. Thanks as always for liking my videos!
other than the baby spinach, I have all these ingredients at home... Just wandering no garlic in your recipe?? I can see my family enjoying this vegetarian soup after all that heavy eating, this thanksgiving weekend... thanks for the idea and recipe...
My husband is from Boston. He was adopted and tells me he has Irish heritage. I think he's Italian. He LOVES your channel. He's 82 and you've got him in the kitchen making your recipes. Thank you! In addition to being a stellar cook, your family is beautiful, and when your son is a grown man, the memories he will have of his dad in the kitchen will be such a treasure.
I love that he references what number out of 10 for the stovetop heat. This is so helpful and I've never seen any other cooking channel mention this. Thank you!
I love that you got your son and wife in on the video! And I also love that you’re authentic and not trying to push your own “sip and feast seasoning”! Your videos make me want to be a better chef for my kids. Keep up the authenticity and I look forward to learning more Italian recipes from you!
I live on lentil soup...I always use fresh plum tomatos , carrots , celery, lots of fresh garlic add bay leaves and yes I toast the paste. So good. Sadly I can;t have the cheese but I honestly don;t miss it. You are so right about the olive oil. PERFECTO !
Hands down one of my favorites now. I triple the oregano and use stock/broth, good lord it's so good. I make it and then freeze it in portions so I can have it whenever I feel like it. 😋
Olive oil, parmesan, and crusty bread: Classic perfection. ❤ The Greek yogurt is really interesting as well. Will have to try that. Great recipe. Thank you.
Straight up and authentic. This is my first time seeing your videos. You and your team have a nice style. Reminds me of earlier RU-vid before the influencers took over.
Definitely want to try - the base recipe is on point - Lidia says you cook/fry the tomato paste to get rid of the rawness - I saw lots of opportunities to customize - I think that's the best part of a recipe - getting the basics down so you can experiment and have fun!!
Lentil soup can be so healthy for you. I do a vegan lentil soup, but my favorite way is to use pork stock, sliced and diced canned tomatoes, green beans, corn, and spicy Italian sausage. Cumin powder for the spice. I don't like cumin, but a little bit is really nice. I will add spinach the next time I make it.
I love lentils! I use sausage (hot) And I agree less is more! I make mine just the same. I take green banana and grind it and drop it in the soup a few minutes before done and yum!! My grandmothers recipe. An old PR TREAT!
I make a somewhat similar lentil soup, but with a few additional spices. Cumin, a little ginger, and sumac. But I also use cheese rind in my minestrone. I will have to try this soup as it looks absolutely delicious.
It's best to ski I'll peel the carrots if you want to use them in soup, stew etc... Because the skin can have a bitter flavor or many not actually scrub the dirt off properly when washing them. Anyways not that big of a deal if you don't peel them some may not even notice the difference in taste but I do.
Good cooking, and nice family rating:) It is always good practice to wash the lentils (or similar ingredient) before putting in the soup, helps to remove any debris from it. Also worth to put salt on the onion at the beginning.
Fantastic video... Love the family chats. Yummy soup. 😊Another similar soup is with Borlotti beans, red peppers and smoked paprika added to a similar base of onion, tomato, carrot, celery, garlic, tomatoes, potatoes, courgettes.. . We call it Red soup... Lots of tomatoes and potatoes in it (your lentil soup and red soup both great gluten free alternatives to minestrone so long as any stock cubes are gluten free too) 🍅 buon appetito
Came across your channel and I’ve been so wanting to find another lentil recipe and cola there it is 😂 Thanks so much for sharing,can’t wait to make this😊 Opps got excited your soup looks absolutely delicious.
Very good! Very close to the Greek Lentil soup. I was pleasantly surprised to see you use oregano. My mother does that and so do I. I learned something new from you. The use of the Parmigiano rinds (and I'm thinking some of the Greek cheese rinds). Now, that's worth trying. I was not enticed by the addition of graded cheese, additional olive oil or the Greek yogurt. I'm a Red Wine Vinegar kind of guy... With bread! Like all of my family. Very well done. And keep it real instead of these "Buy My Spice" guys. Your channel is a new discovery for me. I subscribed!
Hi I really do not like celery, can you recommend anything else I could use instead. Thank you. Oh and your son is so sweet, reminds me of mine when he was younger. X
Leeks are _the_ standard vegetable for (northern) European soups, and are what I use personally. There's also celeriac, aka celery root, which has kinda the same taste as celery, just not as overpowering. Plus, it doesn't have the nasty texture that celery does, IMO :D
Here in the South, you find the bad lentils in the finished product, and discretely dispose of them, while everyone at the table pretends not to notice. Because who is going to inspect every lentil bafore cooking? Not me, or your older folks, who can't see so good, anyway.
When you said that sometimes we do something because our parents or grandparents did made me smile. I read a story once where a newlywed cut off the end of the pork loin before putting in the pan to cook. Her husband asked why and she said her mom did it that way. So she called her mom and asked why and she said HER mom did it that way. So they called the grandma and she said-I didn't have a big enough pan so I always cut the end off and used it later. :)
My contribution -- when you use only half a can of tomato paste, put the other half in a sandwich bag or plastic wrap. Maybe create two packs. Put it in the freezer. When you use it next time, microwave for a minute (or less) at half power to soften it. Good as new... If you leave it in the can and put it in the fridge, it goes bad very quickly.
The word “decent” coming from a young teenager is probably one of the highest compliments a dad could ever get about his cooking…because “decent” to them means a WHOLE LOT BETTER than just…decent. Great job dad! I can’t wait to try this one out!!!
My then teenaged son who has autism used the word 'edible'. He was eating all his veg and everything he needed, so I was fine with that. He has cystic fibrosis, too, so could have had stunted growth. He ate so well he reached 6'4.
I was in the Infantry 27 years and in my retirement am just learning basic domestic skills. This is a great channel. Right to the point and I like how he involves his family and always encourages his son. You will get one of those thanks$ things when I get my pension. If the host gets this, thanks a lot. For the rest of you, I wish you all a very good day.
Sir, if you don't mind a suggestion, try the short ribs ragu! I made it for last Christmas - my first ever attempt at ragu - and it came out absolutely perfect! Everything I've made from this channel is delicious! Have a great day.
Another delicious and easy recipe. My Greek grandparents made similar as I was growing up. I've tried variations over the years but keep going back to the simplest recipe. Oh, and just FYI: frying the tomato paste caramelizes the sugars and balances the acid. 😊❤
This recipe doesn’t need a ton of spices or any gimmicks. Good technique, time and approachable ingredients win out every time. We are too obsessed with ‘trends’ as a culture. Some things are classic for a reason. And let’s not forget you have a teenager eating lentil soup with no complaints!! That’s A+ in my book. Thank you for sharing.
italian cuisine doesn't use spices because the fresh ingredients we use are already packed with flavor! the recipes are very light, perfect for our environment, and you are not supposed to feel heavy or tired after eating, just very satisfied lol
For the record, I much prefer your format- real food for real people. The ingredients are easily available and cooking methods are simple to follow. I'm definitely going to try this!
I appreciate the simplicity of this and many of your dishes you make. It really represents TRUE Italian cooking. Italian-Americans will not all agree or like me saying this, but true Italian food is simplicity and fresh ingredients. This sometimes gets forgotten about with Italian-American food.
I don't usually cook, but your videos are honestly therapy. Food is always something that has always meant a lot to me, and you're easily the most wholesome and relatable YT chef I know. Thanks for making my life better
Absolutely! I've always hated cooking. Now that my health requires a very strict diet, I have no choice but to make my meals at home. All of Jim's recipes are quick & easy, & I can adjust them according to my diet & still have flavorful meals. BTW- I love that you can adjust the serving sizes (saves me the time to figure it out myself) on Jim's website recipes & that he says how to store them for reheating. I'm totally in love with his stuffed peppers & linguini in clam/clam sauce; I make them all the time. And, I finally learned how to bread chicken/veal (chicken/veal parmigiana) using Jim's technique. I rarely ate soup while living in the Southeast but now that I live in the Northwest, soup is a go-to, in the winter, especially if it's a hearty one, like this one; it will serve as a full meal. I think I'll round it off by adding some small meatballs & making it like a wedding soup (I'm a carnivore, LOL).
a little advice, Never cook lentils or any other legume by immediately adding salt because this makes the skin tougher and more difficult to digest. Always add salt at the end
My favorite thing about your videos is that you explain how you make your meals, but follow it with a disclaimer; "if you don't do this, it'll still be great", or "if it does overcook, don't worry it'll still be great" it makes me more confident to follow your recipes when you point out how things could go differently but it won't ruin the recipe!
Question: have u ever used a diffuser for the flame if it looks like it's getting too stuck on the bottom? It's my go-to amateur tool, esp for cream based soups.
As someone who lives in Japan, I love the way you present your recipes. It makes it very easy for me to use them even in a country where some of the ingredients might not be available. Thank you! ❤️
Just for the record, your comment made me watch this video and give the channel a try. I like cooking, I do it a lot, but I am not _that_ of a skilled cook to always know what ingrediences I don't have can be replaced and with what. Which might stem from the fact that my olfactory sense is pretty much non-existent anymore. Some things can't be replaced, but I hate it when cooking channels have a list of super specific ingredients, which even if I can find and afford them often only find very rarely use otherwise.
As a viewer from the rural midwest.... thank you so much for NOT making a spice blend that only certain people can get. I love your channel (especially the family taste-testers!). Thanks for offering substitutions or ideas for those of us who don't live near big cities, and are making do with basic ingredients from wal-mart. I pray the Lord Jesus blesses you and your family. Keep up the great work!
His recipes are amazing. Really good cook. I live in an area where if it isn't boiled in a gallon of butter, they won't eat it. Meat, cheese, bread, and that's it. Boring.
I love that you always give your ingredient overview and the exact amounts in the video itself. so many people are trying to drive viewers to their website to sell, sell, sell. Thanks for being upfront and transparent. Sip and Feast is my favorite FoodTube channel! God bless!
Not only that, but he gives the ingredients in the description! So many people try to force you to watch the video; the fact that he makes it easier for us to view the recipe makes me MORE likely to watch the video
@@sandybowman7140 Well I'm typically drinking bourbon with my cigar and listening to Led Zep, YES, Rush - or the Dixie Dregs. But this music demands a different beverage.
I love that with so many of your videos, as you’re going through the ingredients I realize I have almost all of them in my pantry. That’s a sign of a good accessible achievable recipe in my eyes. I like that you don’t add a thousand different seasonings. The simple flavours can come through. Looking forward to making this! Thank you!
I made this soup this evening. I had two helpings, one with parmesan and olive oil and the other with Greek yoghurt. Both were delicious! Thank you for the recipe 😁
I'm from Cuba and grew up eating lots of lentil soup. I haven't made it in a long time but you have inspired me with your recipe. Looks wonderful. You have a lovely family 😊
I appreciate that, unlike so many RU-vid and tv cooks who make Italian recipes, you do not use hot pepper flakes in every stinkin’ dish! My grandparents were from Abruzzi and I was blessed to live in the same building as they so they could teach me how to cook. They did not use hot peppers on everything but left it up to the person dining to add it if they so desired. Thank you for taking the time to teach and entertain.
My parents immigrated here from Italy as adults and the rest of my family is almost all still in Italy. This is very close to what my mom , who was from Campagna region used to make. She did basil instead of oregano and she had potatoes in hers. Otherwise the same. Southern Italy does like their hot pepper but other than that most of Italy goes easy on the spices. Spices are like accessories not the whole outfit.
Explains my Sicilian family dumping red pepper flakes in everything. Love it though. We add a few hot Italian sausages without the casing to our lentil soup as well, I love the flavor of fennel in it.
I love that saying and so true! If it's a bad recipe all the spices won't make it any better. And a splash of red wine vinegar and the end of making a lentil salad is the perfect touch. James, you have great taste!
That’s the way I learned from my grandmother to cook. She was a self taught high end chef and would always go light on the seasonings. She told me that if you over season, you miss out on the true flavors of what God has provided. Anyway, just found your channel, can’t wait to try this soup. Also, I really appreciate the different ways of adding little things at the end. I will be trying them all. 👍🏼
One thinf I appreciate about you is keeping in mind all viewers and how you can change the recipe based on what you have. Add or subtract things based on your tastes, and not making us feel bad if we don’t make it exactly how you do. Great video
This is very similar to how I make my lentil soup - I think I’ll be adding spinach to mine now. I do recommend throwing in some garlic to the onion, carrots, and celery. And there’s nothing wrong with a little balsamic vinegar AND olive oil on top. It’s how I take mine. :)
Sounds delicious that way, but something I have discovered is sometimes no garlic is actually better, like in a Bolognese for example. So try without if you want, or don't haha up to you
I grew up eating lots of Greek lentil soup (Faki) during Lent and no matter how good the soup was I always wanted pepper on it. I cheered when you added it...
Love your content. Can't recall how many times I've changed dinner plans after you videos but is quite a lot. For anybody who is wondering why to fry tomato paste - frying removes rawness from the flavour of the paste. I also find that it makes paste taste sweeter. In the nutshell is to improve a flavour just like toasting spices.
I am taken back to my childhood when my Mum made the most amazing Lentil Soup. She used red lentils, a ham shank, onions, carrots and ‘pot herbs. The flavour was amazing and it was served with thick slices of freshly baked bread. Thank you for sharing your recipe.
Oo same with us except it was split pea soup stewed for a really long time with nice ham bone with plenty of meat left on. Just the heartiest comfort food..yum!
Made this tonight. Added some ground turkey for extra protein and a bit of leftover cauliflower that I had on hand. It was delicious. Great recipe! And what a nice family you have there.
The olive oil, parmesan and bread would probably be the way that I would go as well! Looks yummy! Might just toast the bread and put a little butter and garlic salt on it to make it garlic bread, as is what should go with every great Italian meal!
