The vegetarian Lentil Soup Recipe you've BEAN LOOKING FOR
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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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Spicy Tomato & Lentil Soup: Using up our tomato glut!
We try to grow as much of our own food as possible. One issue with growing fruit and vegetables is that there is a point where your supply outweighs your ability to eat what is produced as fresh produce.
This recipe is my go to recipe to use up any excess tomatoes that we grow. I'll happily eat this all through winter and it's incredibly filling as well as very low calorie!
Music credits:
Artist = Earth Tree Healing
Composer = Claudine West
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THE BEST LENTIL SOUP | THE GOLDEN BALANCE
VERY BEST LENTIL SOUP | vegetarian one-pot lentil soup recipe
Lentil soup is a classic vegetarian soup recipe. It's hearty, healthy, delightfully filling (with plant-based protein), and warming on those cold, wintery days. While there are many variations of lentil soup, you can't go wrong with a simple, Mediterranean version.
I always love an easy, one-pot soup recipe like this as it's easy to meal prep and reheat. It's perfect for lunch or dinner and it's naturally gluten-free, vegan, and dairy-free, making it perfect for almost all your guests!
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► PRODUCTS MENTIONED:
Vitamix Immersion Blender:
Round Dutch Oven:
Silicone Utensils:
Green Lentils:
Soup Bowls (similar):
Lemon Juicer:
► ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Salt Cellar:
Knife Set:
Cutting Board:
Glass Mixing Bowls:
Magnetic Measuring Spoons:
Magnetic Measuring Cups:
For everything else I use in my videos, check out the SHOP page on my website:
► TIMESTAMPS:
00:00 Intro
00:47 Slice vegetables for mirepoix
02:38 Add mirepoix vegetables to a large pot with oil and saute
03:02 Add tomato paste, garlic, and spices
03:35 Add diced tomatoes, broth, and lentils, then simmer
04:24 Juice lemon and slice kale leaves
04:56 Overview of the Vitamix Immersion Blender
06:08 Use the immersion blender to create a cremier texture
06:39 Add kale, and lemon juice
06:59 Serve the soup into bowls or meal prep and store
07:50 Taste test
► WHAT I'M WEARING
Long Sleeve Tshirt (similar):
Jeans:
Linen Apron:
The music I use: - Great music for YouTubers!
Disclaimer: product links may include affiliate links.
#lentilsoup #souprecipes #mediterraneanrecipes
Thank you to Vitamix for partnering on today's video!
Spiced Carrot Lentil Soup | Restaurant Food at Home
Spice Carrot Lentil Soup by Chef Vineet Bhatia
Ingredients
150g carrots
75g red lentils
2 tablespoon olive oil
2 cloves garlic, chopped
¼ medium size white onion, chopped
1 medium-size red chilli, sliced
1 tomato, chopped
½ teaspoon red chilli powder
½ teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon coriander powder
Salt
750ml vegetable stock
Heat olive oil in a pot and add the garlic, onion and red chilli, saute till soft and add the chopped carrots. Saute for another minute and lower the heat.
Add the spice powder, salt and vegetable stock. Bring the mixture to a boil, reduce the heat and remove the scum which comes on the top.
Cook on simmer until the lentil and carrots cook.
Blitz with an immersion stick blender to form a smooth soup.
Serve in a bowl garnished with spring of coriander and drizzle of olive oil.
Best enjoyed with some crusty bread.
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ROASTED TOMATO, PEPPER AND LENTIL SOUP with lots of flavour and depth | Veg Soup | Food with Chetna
This is a warming, comforting and absolutely delicious soup to be enjoyed piping hot. So much flavour is added with the roasted vegetables and the lentils, finished with mascarpone cheese for the depth and creaminess.
You can also find the full recipe on my website, here:
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!