Dinner Recipes

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

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 favourite soup this winter.
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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
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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
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Directions:
1. Peel and slice your carrot into large chunks
2. Slice both your onion 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 the 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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