Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ 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...
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. :)
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.
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.
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!
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
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.
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.
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 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.
@@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 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 appreciate that, unlike so many RUclips 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.
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
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. 😊❤
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!
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.
Well, here is my dinner tonight! I just have to say, James you are a great person, articulate, funny and your pallet is better of the other people i know. Great job parents. ❤
not only are your videos so peacefully to watch, but that youre making recipes without ten million spices, which I can never get in Europe, its just so great I can cook this tomorrow if I want to... THANK YOU !! from the bottom of my heart.
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
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).
With great content comes arrogant trolls. You're all doing great, I enjoy the wholesome content and your attention to organization and cost effectiveness as well as the real review from your family members.
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 😊
My mom used to make lentils and we used to eat it with a big chunk of onion and Italian bread. I made your recipe several times now and I have to agree with James. The red wine vinegar is AWESOME!
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. 👍🏼
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!
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!
What a sweet family. Lovely homecooked soup you made. Your son will cherish these memories when he is older. I have some lentils sitting in my pantry. Thanks for the recipe!
I’ve made lentil soup many times, but I have never added spinach at the end which makes it look even tastier. It is fun how you have your family comment on how they like their additions to the soup. I would have to agree with you, I think your additions are the best.
You already have the best spice blend, your loving family. What I LOVE about your recipes is that they are for the family and made simplicity and with such love. Never change the style, it works so well, others are jealous.
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...
I'm going to make this soup because its looks fantastic but I mostly just want to hear you talk out this recipe again. This was so soothing to listen to and watch. I wish I had a pops like you.
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!
I made this for my elderly parents recently, and I have to say, it was incredibly good... Total YUM. I don't know what it is about it, but it is a total winner. Thank you for the recipe!!!
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 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!
Made this for myself tonight. I didn't have any fresh tomatoes, so I used a can of Ro-tel instead. Not 100% Italian, but it still worked out great. Delicious, healthy and simple meal! Definitely will make it for the kids when they come over!
I made this today for the first time, we've had lentils before but MAAAAN this is great! Definitely one of our new favorites. And its "2-year-old approved" so even better
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 for one appreciate how you keep things on the more basic side of things. Allows for pretty much anybody to recreate your recipes or put their own spin on it
Typically tomato paste was fried in cast-iron skillets to leach out the iron. In the olden days people were sometimes iron deficient, and it is said that frying the tomato paste in the cast-iron skillet would alleviate some of that deficiency. However, frying tomato paste in an enamel pan won’t help much! :-) That said… This looks absolutely delicious. Thank you.
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 LOVE lentil soup!!! I like to make mine in the crockpot, and add potatoes and basil leaves. I love when you tell your viewers how they can add whatever “they“ want, and also don’t have to use the “exact” measurements! Thank you for cooking for us! I love watching!
I love your recipes exactly the way you present them. I grew up making simple amish fare and didn't get into spices until much later. I see a recipe as a foundation of how to cook something and to add or subtract to taste and/or based on what I have on hand. I hate having to seek out extra ingredients. Simple, flavorful is the way I like to cook. Thank you for all you do!
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
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.
For anyone looking to make this with chicken stock: Better than Bouillon has a turkey variety that I like so much I just don't buy the chicken one anymore. I've made a Mediterranean lentil soup using it instead of vegetable stock and it was ludicrously good! Great vid as always! Love your casual style and the family's contributions!
Made the soup- used half green, half brown lentils and I did cut the rind off my Kirkland staple parm reg- and it was the flavor bomb. I did add 1/4 tsp red pepper flakes, & 2 Tbsp crushed fennel seed. Sooo good for you. Had everything and hadnt made lentil soup in a while- I'll freeze some. Great recipe. Thx!
absolutely love the chemistry of your family!! I think I have saved 20-30 of your recipes..some i have tried...others not yet but I will get to them!! thank you for the videos!!!
Great stuff, maestro Jim -- this is Italian peasant food at its best. Perfect for these cold winter nights. I will add that for folks who don't want mushy lentils and who want to use lentils that hold their shape better than brown lentils, they should use green/French or black/"beluga" lentils. Mille grazie, as always!
i LOVE how you keep things simple! so many people nowadays think you have to dump spices in everything to make it taste good but that’s not the case with good ingredients and techniques
It's best to learn the basic way and THEN if you want to dump spices in or whatever, do it. A good basic recipe is a canvas for you to paint your personal touches on.
So.. no Sip and Feast spice blend is kinda why I love this channel. You're not pushing us into a product. I watch because it's simple and delicious, and something we can all make at home. Just sayin'...
I L❤VE that you keep things more on the simple side here and let the natural flavor of good wholesome ingredients shine! For too many in this country EVERYTHING has to be bigger, better, faster etc. Simple things are pure joy 🥰
9:50 And here is my rating: a 10!. I made this soup following your recipe to the T and it was "Perfect". I absolutely love it! Thank you so much for sharing. Additionally, I tried it with the Olive oil and parmesan cheese as well and it was even better. You are right, I agree, with olive oil and parm it is the best way to eat it (along with a side of toasted buttered italian bread omgoodness!) Could not get enough. Thank you!!
I made this soup for dinner tonight. Your instructions were easy to follow and the soup is absolutely delicious! Thank you! This is the 3rd recipe I have tried and every one of the dishes has been fantastic (meat loaf, soup, tomato butter pasta) Can't wait to try more!
I love eating any soup with a drizzle of Extra Virgin Olive Oil. It simply brings out the flavours of all the ingredients especially the herbs and spices. I also like to add Swiss Chard or kale to my lentil soup.
Really appreciate you having the whole family come out and give their preferences at the end. Love how much fun you all have, and can’t wait to make this myself!!
Since finding this recipe my girlfriend and I have made it tens of times. Delicious, really affordable, good for you, and guaranteed leftovers you'll be excited about eating. Absolute banger, thank you for this.
Did you add garlic? Bc that was the one thing that's making me hesitate (that there's no garlic in it, and wondering if it'd be ok without it/should I add some?)
Garlic is rarely wrong with a recipe like this. He often says something to the effect of it’s just a recipe, the jumping off point. Make it how you like it. most basic recipes like this. Have a lot of room for customization. I mean look at his family. Three different people, 3 Different ways of eating it.
We love garlic but have actually never felt the need to add it to this recipe! It's really hearty and has great depth of flavor (thanks especially to the parm rind!!) Some additions we've made to our routine are to sear off some sausage in the pot first, then deglaze with either white wine (and sub out the water with chicken broth) or with red wine (and sub out the water with beef broth). We're actually making it again as I type this, it's become one of our favorite go-tos. As wilhelmina said though, I think garlic would go great with this recipe and it definitely seems like a recipe to add on to. :) @@ginanotafan1039
Always enjoy your videos and prefer that you don't try to sell ingredients, you tend to use things we all have around the house. And it's much appreciated!
I always make a big batch and I add different condiments each time I eat it.. Glad to see someone else who adds vinegar to their soup. Never tried yogurt before but as soon as I make some I will. Another thing I add to lentil soup is pumpkin or butternut squash cubes, it's so good.
OOHH ty for saying that you allow the ingredients to speak for themselves. My mother was the same way and her cooking was phenomenal!!! all the flavors of the meats veggies onions etc. whatever she used to make has the flavor. you were able to taste the ingredients. gosh I miss her cooking.
Flavor palette is a thing. The recipe does justice if this is an Italian dish. Super original might use guanciale. As an Indian, lentils are a part of our daily diet. When cooking whole lentils I would recommend soaking lentils for 4 hours before using. This will make sure you don’t feel bloated after eating lentils and will probably cook faster too
@@lpmoron6258 I would start off with less but keep a close eye on the pot. It may become runny if you use the full amount of water. Also remember it will take less time to cook. Gently sautee the vegetables first so they don't remain too crunchy.
I keep a notepad beside my desk to learn these little extra tricks and tips to push my food to the next level. Thanks, I love making curries with lentils, gonna try this next time
Hey man, just finished making this soup with your recipe and steps. The only thing I changed was I used four cups of chicken stock with roasted garlic. Tastes really amazing, we’re having it for dinner. Really enjoy your channel and recipes. Cheers from Canada!
I make lentil soup often- similar to yours but I like to add a squeeze of lemon at the end. It gives the soup a nice bright flavor. Yes to the good olive oil, parm, and crusty bread. Love that you get your son in on the action. :) Thanks.
I've made many of your recipes and this Italian Lentil Soup is simmering now. One of the many things I appreciate about your instruction is giving the 4/10 or whatever directions. My greatest challenge when cooking is the temperature. Thank you!
I love your 'basic'! This looks so good. And filling! I'm going to try the olive oil and parmesan toppings. i give it a '9' on how it looks alone. (I get tired of all the fancy things people throw into their recipes to make them uniquely theirs. Often, their expensive additions and offer little value added.) Thanks for your channel. I'm a home cook and I appreciate your recipes very much.
Looks delicious! Appreciate your approach to letting the ingredients speak for themselves and your use of accessible products. Adding this to my list of "must make...soon!"
Just had your soup at my cousin’s house. Her husband made it for us for dinner and it was amazing! Looking forward to trying my hand at it very soon. I appreciate that you don’t heavily season the dish. ❤
Yes@! And then, before adding water, turn off the heat, put a glug of wine in there and scrape all that delicious brown off the bottom of the pan! The alcohol is a solvent; it'll come right up and flavor the soup. Then return it to heat and continue. Never miss a chance to add flavor!
I really love that you do recipes like this. It's not something I search out traditionally, but I can see this being spectacular. It's not crazy and complex over the top, there's plenty of wiggle room and you do a great job in presenting that. Let the ingredients do the talking and add more seasoning if you want. Thanks for this and I can't wait to try it out this week as the weather cools off!
What a lovely family! Your son is so polite! He is an angel! I am going to make this soup this weekend. It's gotten cold here in Minnesota and this looks perfect!
I was searching for a Tuscan lentil soup I read on Google, and they added parmesan cheese and was served with a slice of crusty baguette. I definitely think it is the best way of eating lentil soup!
Love it! I added about 4 cubed little red creamer potatoes and also added basil along with the oregano! Added 3 large minced garlic cloves to the saute and grated Parmesan or Romano cheese to garnish ;) A great healthy veggie soup! James is a great sidekick! Love his perspective! A great veggie soup! Thanks!
What I love so much about this channel.....The recepis are accessible. Most ingredients are easily found, not to expensive and easy to replace with alternatives. I also love the presentation. No complicated techniques and no frills, like b-rolls, excessive banter and or jokes. Just relaxed cooking and relaxing viewing.
Holy moly I've actually been looking for a lentil soup recipe lately (never had it before). And now I've found a recipe from a food youtuber I can trust! Thanks for the recipe!
Really good but I added potatoes and more spinach as well as red pepper flakes as they were just laying around oh and sour cream... sooo healthy and so comforting! Thanks . Love your channel ❤
Love Sip and Feast. I just discovered the site and have made about 6 recipes in the last month and they’re all spot on. I’m an accomplished home cook but appreciate the simplicity of the recipes. Good ingredients make delicious meals.
Thanks for watching!
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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!
I like your way. With the cheese and bread, oil. Yummy!
I would add an italian sausage for sure! Looks delish but I'm in Texas for the winter and it's still hot down here. Mid 80s.
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...
Excellent recipe thank you!😊 I love using lentils as a base for soup. Very satisfying and delicious!
Also this is one step away from a marvelous pottage😍
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. :)
priceless tradition, made me laugh. I love that you checked with family!
😂 love this story.
That's so funny
Love it!
That is funny!
Love it! I was expecting that punch line. Lol.....
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.
@Katherine Elisabeth Thank you! (From Bogota, Colombia!)
Thank you, Jack. Really appreciate the comment!
@@SipandFeast You are more than welcome and again, I appreciate your channel and approach. I wish you much success and no need to reply.
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.
@Jack Walker What a sweet, kind message! Be well, sir. 🙂
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.
Great suggestion, thank you!
Facts.
Great to do the same with chipotle in adobo sauce also.
Make 1T size portions, freeze them on a plate, remove from freezer and wrap each with saran wrap, and place all in freezer bag.
I do this with both tomato paste and chiles in adobo. I portion it out on foil, freeze, then put in a zip lock bag.
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!
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
It seems to be a uniquely American critique, some how spices have been conflated with flavour with a lot of people.
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.
Tell me you’re American without saying “I’m American“
ya gay work
@PlasmaStorm73 [N5EVV] what does he even mean how did you understand what he meant 😭
Well said!!
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.
“Let the ingredients speak for themselves”! 100% agree.
Exactly, people that demand a double digit amount of spices in food sound like they never actually had good food to begin with
Don't pay attention to the critics!! I have never been disappointed by ANY of your classic Italian recipes.
This man understands how Italian cuisine works. Great job!
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.
This is an excellent point.
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!
Thanks so much!
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.
aw this is wholesome
Bruh,
Italian dishes aren't spicy
@@sasi5841 a lot of channels will call for Calabrian chili or some other less available ingredient and not give any alternatives at all
The recipe, the shot composition, the background music, the heartfelt inclusion of the family... .just *muah* chef's kiss. Well done!
Love that "MUAH!" Cool how u sound it out like that!
The music makes me want to sit on the patio with a big glass of red wine and a nice cigar.
@@a2ndopynyn Jazz? That wb my choice!
@@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.
@@a2ndopynyn still sounds fab!
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.
True, but at least add garlic.
I love soup. I love how you involve the family. I love how wholesome this is.
I especially liked the fact that his son did not stubbornly stick to his version and even gave a higher rating to his father's version of the soup.
@@GreyDeathVaccine probably he knows from experience, that otherwise he won't get anything to eat for a week :)
100% why i watch your channel is that you use available (to most of us) ingredients and keep it so simple.
Love it and please keep it up
I appreciate that, unlike so many RUclips 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.
Surely you must not overuse hot spices but these flakes added just to the plate and at the beginning of the cooking process are not the same.
add the PEPPER||
Spot on. It’s always optional for us, too!
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!
So happy you feel that way, and thank you for watching!
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
@@SipandFeast my favorite foody on you tube! Love your family!
James always says 'Thank You' You guys raised a great son
Red pepper flakes on any one of those versions and it's a 10/10. Love this recipe!
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. 😊❤
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!
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.
James couldn’t stop eating the soup, that says everything!
Well, here is my dinner tonight! I just have to say, James you are a great person, articulate, funny and your pallet is better of the other people i know. Great job parents. ❤
not only are your videos so peacefully to watch, but that youre making recipes without ten million spices, which I can never get in Europe, its just so great I can cook this tomorrow if I want to... THANK YOU !! from the bottom of my heart.
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
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
I appreciate that, thank you so much.
couldn't have said it 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).
I'm in a kitchen all day and then I come home and watch his videos. I think he's great, too!
Covered or uncovered? Anybody know? Making it right now....
Came for the recipe, stayed for the family vibe and overall feeling of your warm video! Thank you!
I love that you involve your family … so glad I came across your channel!
With great content comes arrogant trolls. You're all doing great, I enjoy the wholesome content and your attention to organization and cost effectiveness as well as the real review from your family members.
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 made a similar lentil dish this week and I added diced butternut squash. You present a very versatile canvas that can be infinitely customized.
I just harvested about two dozen b nuts, now I know where some of them are going. Thanks for the idea
My mom used to make lentils and we used to eat it with a big chunk of onion and Italian bread. I made your recipe several times now and I have to agree with James. The red wine vinegar is AWESOME!
Celeriac…it’s a game changer in lentil soup. The ugly root that imparts amazing flavor.
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. 👍🏼
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.
Love that, and so true. Cook with high quality ingredients and let them shine, and accessorize with spices. Great way to put it.
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.
Yay basil!
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!
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!
What a sweet family. Lovely homecooked soup you made. Your son will cherish these memories when he is older. I have some lentils sitting in my pantry. Thanks for the recipe!
I’ve made lentil soup many times, but I have never added spinach at the end which makes it look even tastier. It is fun how you have your family comment on how they like their additions to the soup. I would have to agree with you, I think your additions are the best.
I am inspired to make this soup. I really enjoyed the way you presented the method and loved your family involvement. Leonie from Sydney Australia
You already have the best spice blend, your loving family.
What I LOVE about your recipes is that they are for the family and made simplicity and with such love. Never change the style, it works so well, others are jealous.
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...
I eat Armenian lentil soup! As a vegetarian, it’s my go to
I'm going to make this soup because its looks fantastic but I mostly just want to hear you talk out this recipe again. This was so soothing to listen to and watch. I wish I had a pops like you.
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!
I agree!
I made this for my elderly parents recently, and I have to say, it was incredibly good... Total YUM. I don't know what it is about it, but it is a total winner. Thank you for the recipe!!!
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 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 too, it really helps🎉
I thought the same thing!
Made this for myself tonight. I didn't have any fresh tomatoes, so I used a can of Ro-tel instead. Not 100% Italian, but it still worked out great. Delicious, healthy and simple meal! Definitely will make it for the kids when they come over!
I made this today for the first time, we've had lentils before but MAAAAN this is great! Definitely one of our new favorites. And its "2-year-old approved" so even better
Love your videos. Never commented before but your viewers love you because you keep things simple and you don't try to sell stuff.
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 for one appreciate how you keep things on the more basic side of things. Allows for pretty much anybody to recreate your recipes or put their own spin on it
Typically tomato paste was fried in cast-iron skillets to leach out the iron.
In the olden days people were sometimes iron deficient, and it is said that frying the tomato paste in the cast-iron skillet would alleviate some of that deficiency.
However, frying tomato paste in an enamel pan won’t help much! :-)
That said… This looks absolutely delicious.
Thank you.
I’m Greek and your recipe is so close to what my parents made and we always added vinegar at the end. But I would try all 3 ways it looks amazing 🥰
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.
Almost exactly the way I make Lentil Soup. I use Kale or Collards instead of spinach and I add some pasta. I make this all winter long. So good!
What a great idea--adding pasta! I am gonna have to try that next time I make this soup!
thats pasta fazool
I LOVE lentil soup!!! I like to make mine in the crockpot, and add potatoes and basil leaves. I love when you tell your viewers how they can add whatever “they“ want, and also don’t have to use the “exact” measurements! Thank you for cooking for us! I love watching!
My mom who was an amazing cook said good cooks never measure.
I love your recipes exactly the way you present them. I grew up making simple amish fare and didn't get into spices until much later. I see a recipe as a foundation of how to cook something and to add or subtract to taste and/or based on what I have on hand. I hate having to seek out extra ingredients. Simple, flavorful is the way I like to cook. Thank you for all you do!
"Frying the paste" gives it a slightly toasty richer flavor. It's worth it!
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
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.
For anyone looking to make this with chicken stock: Better than Bouillon has a turkey variety that I like so much I just don't buy the chicken one anymore. I've made a Mediterranean lentil soup using it instead of vegetable stock and it was ludicrously good!
Great vid as always! Love your casual style and the family's contributions!
Oooh, can’t wait to try this
Sounds yummy , thanks for the suggestion !!
Made the soup- used half green, half brown lentils and I did cut the rind off my Kirkland staple parm reg- and it was the flavor bomb. I did add 1/4 tsp red pepper flakes, & 2 Tbsp crushed fennel seed. Sooo good for you. Had everything and hadnt made lentil soup in a while- I'll freeze some. Great recipe. Thx!
absolutely love the chemistry of your family!! I think I have saved 20-30 of your recipes..some i have tried...others not yet but I will get to them!! thank you for the videos!!!
Great stuff, maestro Jim -- this is Italian peasant food at its best. Perfect for these cold winter nights. I will add that for folks who don't want mushy lentils and who want to use lentils that hold their shape better than brown lentils, they should use green/French or black/"beluga" lentils. Mille grazie, as always!
i LOVE how you keep things simple! so many people nowadays think you have to dump spices in everything to make it taste good but that’s not the case with good ingredients and techniques
Soooooo true
It's best to learn the basic way and THEN if you want to dump spices in or whatever, do it. A good basic recipe is a canvas for you to paint your personal touches on.
So.. no Sip and Feast spice blend is kinda why I love this channel. You're not pushing us into a product. I watch because it's simple and delicious, and something we can all make at home. Just sayin'...
I L❤VE that you keep things more on the simple side here and let the natural flavor of good wholesome ingredients shine! For too many in this country EVERYTHING has to be bigger, better, faster etc. Simple things are pure joy 🥰
9:50 And here is my rating:
a 10!.
I made this soup following your recipe to the T and it was "Perfect". I absolutely love it! Thank you so much for sharing. Additionally, I tried it with the Olive oil and parmesan cheese as well and it was even better. You are right, I agree, with olive oil and parm it is the best way to eat it (along with a side of toasted buttered italian bread omgoodness!) Could not get enough. Thank you!!
I made this soup for dinner tonight. Your instructions were easy to follow and the soup is absolutely delicious! Thank you! This is the 3rd recipe I have tried and every one of the dishes has been fantastic (meat loaf, soup, tomato butter pasta) Can't wait to try more!
I love eating any soup with a drizzle of Extra Virgin Olive Oil. It simply brings out the flavours of all the ingredients especially the herbs and spices. I also like to add Swiss Chard or kale to my lentil soup.
Family time in the kitchen is the treat. Recipes are a bonus!
Really appreciate you having the whole family come out and give their preferences at the end. Love how much fun you all have, and can’t wait to make this myself!!
Since finding this recipe my girlfriend and I have made it tens of times. Delicious, really affordable, good for you, and guaranteed leftovers you'll be excited about eating. Absolute banger, thank you for this.
Did you add garlic? Bc that was the one thing that's making me hesitate (that there's no garlic in it, and wondering if it'd be ok without it/should I add some?)
Garlic is rarely wrong with a recipe like this. He often says something to the effect of it’s just a recipe, the jumping off point. Make it how you like it. most basic recipes like this. Have a lot of room for customization. I mean look at his family. Three different people, 3 Different ways of eating it.
We love garlic but have actually never felt the need to add it to this recipe! It's really hearty and has great depth of flavor (thanks especially to the parm rind!!) Some additions we've made to our routine are to sear off some sausage in the pot first, then deglaze with either white wine (and sub out the water with chicken broth) or with red wine (and sub out the water with beef broth). We're actually making it again as I type this, it's become one of our favorite go-tos.
As wilhelmina said though, I think garlic would go great with this recipe and it definitely seems like a recipe to add on to. :) @@ginanotafan1039
Another great recipe! Don’t change a thing! You let the food speak for itself and that’s why your channel is so wonderful. Thank you Sir 😊❤
great recipes&and the process are nice and direct, you must be a great cook..where are you from?🌴
Always enjoy your videos and prefer that you don't try to sell ingredients, you tend to use things we all have around the house. And it's much appreciated!
I always make a big batch and I add different condiments each time I eat it..
Glad to see someone else who adds vinegar to their soup.
Never tried yogurt before but as soon as I make some I will.
Another thing I add to lentil soup is pumpkin or butternut squash cubes, it's so good.
My wife has added cubed butternut squash to lentil soup - it is good!
The best husband and Father.
God bless you !!!
OOHH ty for saying that you allow the ingredients to speak for themselves. My mother was the same way and her cooking was phenomenal!!! all the flavors of the meats veggies onions etc. whatever she used to make has the flavor. you were able to taste the ingredients. gosh I miss her cooking.
Flavor palette is a thing. The recipe does justice if this is an Italian dish. Super original might use guanciale. As an Indian, lentils are a part of our daily diet. When cooking whole lentils I would recommend soaking lentils for 4 hours before using. This will make sure you don’t feel bloated after eating lentils and will probably cook faster too
Absolutely a must to rinse and soak lentils first. Was surprised this wasn't done.
Up you soak lentils, do you still need the 8 cups of liquid?
@@lpmoron6258 I would start off with less but keep a close eye on the pot. It may become runny if you use the full amount of water. Also remember it will take less time to cook. Gently sautee the vegetables first so they don't remain too crunchy.
@@argeebargee thank you so very much. I will follow your suggestions!
I keep a notepad beside my desk to learn these little extra tricks and tips to push my food to the next level. Thanks, I love making curries with lentils, gonna try this next time
Hey man, just finished making this soup with your recipe and steps. The only thing I changed was I used four cups of chicken stock with roasted garlic. Tastes really amazing, we’re having it for dinner. Really enjoy your channel and recipes. Cheers from Canada!
I make lentil soup often- similar to yours but I like to add a squeeze of lemon at the end. It gives the soup a nice bright flavor. Yes to the good olive oil, parm, and crusty bread. Love that you get your son in on the action. :) Thanks.
I've made many of your recipes and this Italian Lentil Soup is simmering now. One of the many things I appreciate about your instruction is giving the 4/10 or whatever directions. My greatest challenge when cooking is the temperature. Thank you!
James anything you make I would give it a 10 +
I love your 'basic'! This looks so good. And filling! I'm going to try the olive oil and parmesan toppings. i give it a '9' on how it looks alone. (I get tired of all the fancy things people throw into their recipes to make them uniquely theirs. Often, their expensive additions and offer little value added.) Thanks for your channel. I'm a home cook and I appreciate your recipes very much.
Looks delicious! Appreciate your approach to letting the ingredients speak for themselves and your use of accessible products. Adding this to my list of "must make...soon!"
Don't change a thing! I'm plodding through your recipes, one at a time! AND THEY ARE AWESOME!
I made this recipe it’s the best lentil soup!
Just had your soup at my cousin’s house. Her husband made it for us for dinner and it was amazing! Looking forward to trying my hand at it very soon. I appreciate that you don’t heavily season the dish. ❤
Tomato paste is a great add whenever you are browning vegetables. I use it a lot when I am grilling peppers and onions for sausages.
Yes@! And then, before adding water, turn off the heat, put a glug of wine in there and scrape all that delicious brown off the bottom of the pan! The alcohol is a solvent; it'll come right up and flavor the soup.
Then return it to heat and continue.
Never miss a chance to add flavor!
I really love that you do recipes like this. It's not something I search out traditionally, but I can see this being spectacular. It's not crazy and complex over the top, there's plenty of wiggle room and you do a great job in presenting that. Let the ingredients do the talking and add more seasoning if you want. Thanks for this and I can't wait to try it out this week as the weather cools off!
What a lovely family! Your son is so polite! He is an angel!
I am going to make this soup this weekend. It's gotten cold here in Minnesota and this looks perfect!
I was searching for a Tuscan lentil soup I read on Google, and they added parmesan cheese and was served with a slice of crusty baguette. I definitely think it is the best way of eating lentil soup!
Love it! I added about 4 cubed little red creamer potatoes and also added basil along with the oregano! Added 3 large minced garlic cloves to the saute and grated Parmesan or Romano cheese to garnish ;) A great healthy veggie soup! James is a great sidekick! Love his perspective! A great veggie soup! Thanks!
What I love so much about this channel.....The recepis are accessible. Most ingredients are easily found, not to expensive and easy to replace with alternatives. I also love the presentation. No complicated techniques and no frills, like b-rolls, excessive banter and or jokes. Just relaxed cooking and relaxing viewing.
Holy moly I've actually been looking for a lentil soup recipe lately (never had it before). And now I've found a recipe from a food youtuber I can trust! Thanks for the recipe!
Second recipe I've tried if yours and I'm blown away. Simple and easy with fantastic flavours. Thank you. I will be adding this to my soup rotation.
Really good but I added potatoes and more spinach as well as red pepper flakes as they were just laying around oh and sour cream... sooo healthy and so comforting! Thanks . Love your channel ❤
Love Sip and Feast. I just discovered the site and have made about 6 recipes in the last month and they’re all spot on. I’m an accomplished home cook but appreciate the simplicity of the recipes. Good ingredients make delicious meals.