The best lentil soup of all time – A classic middle eastern recipe

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The best lentil soup of all time – A classic middle eastern recipe We’re making a creamy and delicious vegan lentil soup using just a few ingredients, that will have a ton of flavor. This soup is a classic middle eastern dish that’s served during winter and Ramadan, it may just become your new favorite soup this winter. —- ➥ Support my work on Patreon ➥ Instagram ➥ Facebook Music by Epidemic Sounds – Referral link for a free trial here —- 00:00 Intro 00:42 Preparing the ingredients 02:20 Assembling the stew 03:40 Seasoning and adding vermicelli 05:14 Serving and taste test —- Ingredients: 250g (1/2 lb) Red Lentils 150g (5 1/4 oz) Carrots 1 Brown Onion 1 Tomato 4-6 Garlic Cloves 1/2 Cup Vermicelli 3 Tbsp White Vinegar 1 1/2 Tbsp Olive Oil 1 1/2 Tsp Salt 1 1/2 Tsp Cumin 1/2 Tsp Black Pepper 1/4 Tsp Chilli —- Directions: 1. Peel and slice your carrot into large chunks 2 Slice both your onions and tomato into quarters 3. Peel your garlic cloves, mince 2 of them and set aside 4. Add your chopped vegetables, the lentils and garlic (the whole ones not minced) to a large pot 5. Add 1.25 litres (quarts) of stock or water to the pot and1 teaspoon cumin, turn the heat up to high and boil the pot 6. When it boils, pull out your tomato quarters and remove their skin, then add them back to the pot 7. Turn t He heat down to low and allow the soup to simmer for 45 minutes 8. When done simmering, the carrots should be cooked through, use an immersion blender to turn the soup into a smooth mixture. Be sure to blend all the vegetable pieces and it should be uniformly smooth. 9. In a small pot add 1/2 a tbsp of olive oil on medium high heat and add the minced garlic to it 10. Fry for about 30 seconds then add the remaining cumin 11. Fry for another 10-15 seconds then add the vinegar 12. Mix and fry for 15 more seconds and add it to the lentil soup 13. Mix in well then add salt, pepper and chilli powder (optional) 14. In a pot add the remaining olive oil and the vermicelli and fry on medium high heat until it turns a golden color 15. Add the fried vermicelli to the soup as well as about 1 cup of water, bring the pot to a boil once more and allow the vermicelli to cook for 10 minutes 16. When the time is up , your soup is ready, add more water if necessary to thin it out until it’s a smooth liquid 17. Garnish with coriander, chilli and nigella seeds.

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45 COMMENTS

  1. Hi, I love your voice but as for the soup, not so much. There's are many better soups, stews, shepherds pies and other recipes you can make with lentils. The only taste to it was the butter, vinegar and garlic added, but those would make anything taste better. Thanks for the recipe, although not one I would do again but you do have a terrific voice 🙂

  2. Just wanted to comment to voice my gratitude for this amazing recipe. I never thought something so simple and basic could be packing so much flavour.

    I used croutons for mine, and topped with roasted sweet peppers and and a dash of lemon juice.

    I also added a healthy dose of turmeric to mine. Not sure if it's traditional, but mine was dull colored, and I wanted it to have the same vibrant yellow as the one in the video!

    Anyways, this is an amazing recipe, one of the best soups I've ever had, and I mean that with complete sincerity! Thanks again!

  3. Привет. Очень жаль, что мало арабских супов на канале. Хотелось бы увидеть куриный крем суп, томатный крем суп, грибной крем суп и луковый суп. Такие , как подают в ливанских ресторанах

  4. Dear chef, at 3:41 you said we'll make a garlic and coriander concoction. But you added cumin powder. Or did you say "cumin" instead of "coriander'? Please advise.

    I have used chopped celery in my lentil soup before.

    What were the black seeds that you used for garnish? They looked like black sesame seeds, but you said something else.

  5. My Turkish gf showed me how they do lentil soup in her household and it's very similar to this but with a few diffrences:

    1) The vegetables are diced and sauted first, sort of like a sofritto.
    2) instead of fresh tomatoes, use a teaspoon or so of tomato paste.
    3) the aromatic oil poured over uses spices that a more traditoinally turkish, dried mint and pul biber (aleppo pepper)

  6. The whole family approves! We skipped the vermicelli and ate the soup with flat bread.
    But did you mean coriander or cumin with the sauteed garlic? I went with coriander since you garnished the soup with cilantro. It would probably be good with either.

    Oh yeah, and I used a red bell pepper instead of a roma tomato. (actually some red pepper sauce I got from an italian guy's channel)
    Well, I'm not good at following recipes sometimes. I did use beef bone broth instead of vegetable stock too. And shallot instead of yellow onion.

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