How to make Vegan RED LENTIL STEW | Tsion Cafe | Harlem NYC | The Daily Meal
Chef Beejhy Barhany of Tsion Cafe in Harlem shows us how to messer wot, a nutritious vegan red lentil Ethiopian stew.
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LEARN HOW TO MAKE AN EASY LEBANESE STYLE LENTIL SOUP RECIPE TODAY!
LAY HO MA! You really need a good warm hug during the cold winter months and this bowl of soup definitely fulfills that! Join me in this episode and learn how to make a deliciously easy Lebanese style vegetarian lentil soup recipe today!
Ingredients:
2 cups red lentils
2 large russet potatoes
1 carrot
1 onion
3 pieces garlic
1 tomato
7 cups water
3 tbsp olive oil
2 tsp cumin
2 tsp salt
lemon wedges to serve
few sprigs parsley
zaa’tar to taste
pepper to taste
Directions:
1. Rinse and drain the red lentils and set aside. Peel the russet potatoes and chop into small cubes.
2. Finely chop the carrot, onion, and garlic. Dice the tomato
3. Use a kettle and bring the 7 cups of water to boil
4. Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4min
5. Add the carrots and sauté for 2min. Add the garlic and sauté for 1min
6. Add the cumin, salt, and pepper. Sauté for another minute. Then, add in the red lentils and tomato. Sauté for another minute
7. Add the potatoes and pour in the hot water. Give the pot a good stir
8. Bring the soup to a boil, then cover and cook on medium for 20min
9. Transfer 3-4 cups of the soup to a blender. Blend on medium low for a few seconds. Then, pour the soup back into the pot and give it a good stir to combine
10. Plate the soup and garnish with fresh lemon juice, chopped parsley, a drizzle of olive oil, a sprinkle of zaa’tar, and fresh cracked pepper to taste
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Egyptian Lentil Soup aka Shorbet Ads | Easy Lentil Soup
This lentil soup is healthy, comforting and so good for you! It’s how mom always made us for us growing up! It’s completely plant based too! #fooddolls #shorts #soup
Recipe:
#egyptian #lentils #shorba #middleeasternfood #comfortfood #veganrecipes
Egyptian Lentil-Rice & Pasta (Koshari)
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KOSHARI RECIPE || BROWN LENTIL & PASTA DISH || ARABIC EGYPTIAN DISH
#Egyptianfood #koshari
Recipe :
3cups basmati rice
1-1/2 cups brown lentils
1 cup of macaroni pasta
8 big tomatoes
Red onions (6 to 8 big)
Salt
Black pepper
Maggi cubes or chicken stock
Cumin powder
4 tbsp Tomato paste
Garlic
How to do:
*Boil the pasta according to package instructions,
* in separate pot boil the lentils half way cook only
*slice 6 to 7 onions into strips sprinkle little salt and fry until golden, (Blend some of the fried onions to add into the tomato sauce) set aside the rest for toppings
* blend 6 tomatoes and saute with garlic and 1 onions cut in a small slices. Season with salt, broth cubes, black pepper, cumen according to your taste.add tomato paste and blend some of the fried onions then add into the sauce, let it boil until the sauce thicken.
*in a pot saute, garlic, onions, add the half way cook lintels, add the basmati rice add 6 cups of water same cups of the rice. Season with salt, black pepper and maggi to taste. Cook until rice will done.
To arrange :
In serving dish layer first the rice with lintels, you can add chickpeas if you want, next the pasta and top with lots of fried onions. Serve aside the boiling sauce.
Thank you for loving ds recipe and thank you so much for watching ????????????
The BEST Koshari in the world - Egyptian Vegan Street Food
Koshari is Egyptian Vegan Street Food and the National Dish of Egypt. I'm going to show you how to make the best koshari in the world. Better than you'd find it on any street corner in Cairo.
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00:00 Intro
01:26 Cooking cumin chickpeas
03:10 Preparing spiced lentils
04:20 Making the Tomato Sauce
05:42 Making the Spicy sauce
06:40 Making Dakkah, Garlic Vinegar sauce
07:22 Perfect crispy onions
09:58 Cooking the rice and pasta
13:12 Combining the Koshari base
14:02 Plating the Koshari
15:25 Taste test and outro
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Ingredients:
1200g (42 oz) Chopped tomatoes
250g (8.5 oz) Brown Lentils
250g (9 oz) Ditalini Pasta
225g (8 oz) Dried ChickPeas
175g (6 oz) Medium Grain Rice
175g (6 oz) Vermicelli
8 Onions
2 Heads of Garlic
1 Tomato
1 Lemon
10 Tbsp White Vinegar
6 1/2 Tsp Salt
6 tsp Ground Cumin
1 1/2 Tsp Black Pepper
1 Tsp Cayenne Pepper
1 Tsp Ground Coriander
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Directions:
To make the chickpeas
1. Soak your dried chickpeas overnight in a large amount of water
2. The next day drain your chickpeas and in a large pot boil a large amount of water and add the soaked chickpeas
3. Add a plum tomato, an onion sliced in half and 2 cloves of garlic to the pot
4. Add 1 Tsp Cumin, 1 Tsp Salt and 1/2 Tsp Cayenne to the pot and leave to boil for 1-2 hours
To make the Lentils
1. Add 2 litres or quarts of water to a pot and boil
2. Add 1 Tsp Salt and 1 Tsp Cumin to the water as well as your lentils
3. Boil for 30-60 minutes until cooked through but not mushy (aldente)
4. Strain the lentils using a colander, and keep any lentil water for later
To make the Tomato sauce
1. Add 4 Tbsp of Oil to a sauce pan on medium high heat
2. Mince 10 garlic cloves and fry in the pot for a few minutes until fragrant and bubbly
3. Before the garlic browns add 4 Tbsp of White vinegar and deglaze the pot
4. Add 800g of Crushed Tomatoes or Tomato Passata
5. Season with 1 Tsp salt and 1/4 Tsp Pepper
6. Allow to simmer for 20-30 minutes until thickened
To make the Spicy Tomato sauce
1. Slice a green chilli into thin circles
2. Add 4 Tbsp of Oil to a sauce pan on medium high heat
3. Mince 5 Garlic cloves and fry in the pot with the chillis for a few minutes until fragrant
4. Add 2 Tbsp of white vinegar and deglaze the pot
5. Add 400g of chopped tomatoes and simmer for 20 minutes until thick and chunky
To make the Dakkah, Garlic Vinegar sauce
1. Mince 7 garlic cloves and add to a jug
2. Add 1/3C White Vinegar, 1/3C water and 1/4C Lemon juice
3. Add 2 Tsp Cumin, 1 Tsp Coriander, 1/2 Tsp Cayenne pepper and 1/2 Tsp salt and mix to combine
To make the crispy onions
1. Slice your onions into thin strips against the grain of the onion
2. Place in a large bowl and add 2 Tsp Cumin, 1 Tsp Black pepper and 2 Tsp salt
3. Mix thoroughly until all the onion strips have been separated from each other and let sit for 30-60 minutes
4. Add frying oil to a large pot about 1.5cm or 1/2in deep, when hot add the onion in batches
5. Fry for 8-12 minutes per batch until Golden in colour, remove and place on a paper towel lined tray, they will continue to darken after removing.
6. After a few minutes on the tray, move to a second tray with clean paper towels so they do not reabsorb any oil
7. Fry all the onions except a handful
To make the koshari base
1. Wash your rice till the water runs clear and allow to dry for at least one hour
2. Remove all of the oil from the pot you fried the onions in, except 1/4C
3. Fry the handful of onions that you kept aside till lightly browned
4. Add in the vermicelli and fry on high heat for 2-3 minutes until golden brown
5. Add the dried rice to the vermicelli
6. Add a few large Tbsp of the regular tomato sauce to the pot
7. Add 3-4 Tbsp of Dakkah to the pot, mix well
8. Add the lentil water to the pot, and top up with water until the rice and vermicelli are just barely covered
9. Bring the pot to a boil and cover, once water has evaporated from the pot turn the heat down to low
10. Allow to steam for 20-30 minutes
11. Cook pasta in heavily salted water till Al dente
12. Add the cooked pasta to the rice and vermicelli in two parts and mix till evenly combined
To plate the Koshari
1. Add a generous serving of the koshari base to a platter
2. Spoon over the tomato sauce across the koshari base
3. Add a few Tbsp of the Dakkah over the top of the tomato
4. Sprinkle some of the cooked chickpeas over the top of the dish
5. Add fried onions to the dish
6. Serve the chilli sauce on the side and Enjoy