Homemade Lentil Soup Recipe
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website and the taste is beyond amazing.
Lentils are a legume that is indigenous to the Mediterranean and Middle Eastern Countries. They are seeds of a plant that are jam packed with fiber, potassium and protein and make for a great meat replacement.
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful including by adding them into soup. When other ingredients are introduced that compliment lentils like onions, garlic, spices, and lemon, the taste is out of this world.
There are many variations of lentil soup depending on where you live so do not be surprised if you see different ingredients in it. My version is much more of a Middle Eastern Lebanese style.
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Ingredients for this recipe:
• 2 tablespoons olive oil, ghee, or clarified butter
• 2 peeled and medium diced yellow onions
• 2 peeled and medium diced carrots
• 2 peeled and medium diced ribs of celery
• 3 finely minced cloves of garlic
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 cups green lentils, rinsed
• 1 large peeled and medium diced potato
• 2 bay leaves
• 9 cups chicken stock
• juice of 1 lemon
• salt and pepper to taste
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00:00 Intro
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Drunk noodles
Wide rice noodles
5 cloves of garlic
2-5 birds eye chillies
1 tbsp sesame oil
2 tbsp vegan oyster sauce
1 - 2 tsp of maple syrup
1 tsp dark soy sauce
Squeeze of fresh lime juice
1 red onion
Handful of fresh Thai basil
Handful of Chinese broccoli
1 red pepper
Veg Spaghetti
500g fresh tomatoes
1-2 tbsp olive oil
1 carrot
1 red onion
4 cloves og garlic
1/2 courgette
1 large tbsp tomato puree
Splash of water
Salt to taste
60g fresh parsley
Black pepper
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QUICK dinner idea but you may need a BIB TO WATCH this Cauliflower Fried Rice Recipe
LEARN HOW TO MAKE AN EASY CAULIFLOWER FRIED RICE RECIPE RIGHT AT HOME!
LAY HO MA! Cauliflower is definitely a lot more versatile than meets the eye. Join me in this episode and learn how to make a delicious cauliflower fried rice recipe that's super packed with flavour! Let's begin
Ingredients:
2 cups riced cauliflower
1 carrot
60g broccolini
1/2 red onion
2 pieces garlic
30g shimeji mushrooms
1 tbsp soy sauce
1 tsp dark soy sauce
splash of toasted sesame oil
1 tsp hoisin sauce
2 tbsp chili oil (
2 tbsp hemp hearts
20g fresh basil
1 tbsp sesame seeds
Directions:
1. Prep the cauliflower by slicing into the stem and pulling out the florets. Then, chop them down into bite sized pieces.
2. Rice the cauliflower by blending the florets in a blender on the lowest setting a small handful at a time
3. Chop the carrot into cubes. Chop the broccolini and dice the red onion. Finely chop the garlic and roughly chop shimeji mushrooms
4. Make the sauce by combining the soy sauce, dark soy sauce, toasted sesame oil, and hoisin sauce
5. Heat up a nonstick pan to medium heat. Add the chili oil
6. Sauté the onions and garlic for a couple of minutes. Add the broccolini and carrots and sauté for another couple of minutes
7. Add the mushrooms, riced cauliflower, hemp hearts, and the sauce
8. Sauté for 3-4min. Add the basil, turn off the heat, and give the pan a good stir
9. Plate the rice, top with sesame seeds and serve
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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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How to make the best vegetarian chili of your life
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*IN THIS VIDEO*
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
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