FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
LEARN HOW TO MAKE THE MOST COZY LENTIL SOUP RECIPE TONIGHT!
LAY HO MA (How’s it going in Cantonese)! There are many variations of lentil soup but this version is definitely 100% cozy! Join me in this episode and learn how to make a delicious heart warming red lentil soup recipe today!
INGREDIENTS:
3-4 pieces garlic
1 onion
2 carrots
2 stalks celery
2 large russet potatoes
1 cup red lentils
2 tsp cumin seeds
1 tsp fennel seeds
2 tbsp olive oil
generous pinch of saffron
1/4 cup hot water
1/2 tsp chili flakes
1 tsp sweet paprika
2 tsp turmeric
2 tsp salt
2L water (or unsalted veggie stock)
1/2 cup small vermicelli
lemon juice to serve
cilantro to serve
za’atar to serve
DIRECTIONS:
1. Finely chop the garlic and dice the onion. Finely dice the carrot and celery. Chop the russet potatoes into bite sized cubes. Rinse and drain the red lentils and set aside
2. Heat up a stock pot to medium heat. Add the cumin and fennel seeds followed by the olive oil. Fry for about 10-15 seconds. Add the onions and garlic, then sauté for 4-5mins. Add the carrots and celery, then sauté for another 4-5mins. Place a generous pinch of saffron into a cup, then pour in 1/4 cup of hot water. Allow the saffron to soak for a few minutes
3. To the pot, add the chili flakes, sweet paprika, turmeric, and salt. Give the pot a good stir. Add the potatoes, red lentils, and saffron (along with the soaking water). Give the pot a good stir
4. Add 2L of water to the pot, give it a stir, and turn the heat up to bring to a boil. When it comes to a boil, turn the heat to medium low. Allow the soup to simmer for about 25mins stirring occasionally
5. Add the small vermicelli and give the pot a good stir. Allow the vermicelli to cook for about 1min, then turn the heat off. Plate the soup and garnish with some fresh lemon juice, cilantro, and a sprinkle of za’atar
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com
You are watching:
ID: DFTWKMGQJGSHDIZK
ID: IBHHXSIAYMTJ2LTR
31 Comments
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you strated to cooking today – link in the description. Happy cooking 🥳
Sorry I was commenting the commercial which appeared at the beginning of your video, certainly not your cooking show.
Hi Wil , I made your new lentil soup . Absolutely a game changer . Soooooo good ! 👍
I was interested til saffron in that amount went in. I thought self cooking receipes should be affordable and simple even if they are somewhat fancy.
Very elegant! I love how you respect the ingredients you use in this recipe! 🙏👏
I've made this every four days since watching the above video. However, although the basic spice base is the same as in the recipe, I replaced the veggies with swede, butternut squash and fennel, plus onions and carrots. The earthier veg adds more depth than potatoes and celery. By reducing the liquid it can also double as a curry with rice and peas.
You are worthy. ❤Lentil soup like nothing better.🎉
I could listen to you all day long! Your voice is so relaxing and you have so good recipes! I feel like cooking again and not being too stressed about it! Watching you from Montreal, Quebec! 😊
Wil, thank you for this inspirational video. I feel like I am participating in a Christian devotional experience.
Congratulations on your success.
Thank you, I am going to make this soup for seniors group (85) people.
Thank you.
can anyone tell me what vermicelli or where to find it?
My wife love his recipes. He cook international food
Thanks for sharing definitely trying it this week!
If you have it, try adding 1 spoon of roasted coriander powder at the time you add chillie powder and turmeric.
Hi , I’m Usha from Mumbai, India. I, by chance happened to see your recipe few months back and continued ever since. I instantly fell in love with the recipes. Being a vegetarian, I was a bit surprised to find a person from China coming op with delicious, wonderful vegetarian dishes. God bless you. Keep it up
Soup looks beautiful — but where I live saffron is hard to get. Zatar might be hard to get also. But will try anyway. Love the spices you put in at beginning.
Yummy! Yum Yum! I used Spanish Saffron and quinoa instead of vermicelli and fresh chopped spinach. A new flavor for your taste palate.
Thanks, I will try this recipe, but my lentil soup is from a recipe given out on an episode of the Simpsons that featured Paul & Linda McCartney. Basically for every cup of chopped onions, carrots and celery use 1/2 cup of red lentils and 1/2 cup of green lentils. Not sure about garlic, I don't usually use it. To cook, add water, 1-2 stock cubes, a bay leaf or two and season to taste. Very simple, but tastes almost "meaty"! Very nice as it is, or used as a sort of sauce with sausage and mash, or roast meats…
Can’t wait to try this recipe!
Vielen Dank ❤️
Tolle Gesunde Rezepte weiter so 😊
Germany freue mich Video zu Schauen 😊
Gosto de comidas Saudáveis❣😋 Obrigado 👏
Oof, saffron. Had to stop there. 😢
Can't wait to make it. Thanks for sharing!!
I appreciate the advice to use different onions, etc. I find it helpful. By the way, I've been studying your dumplings recipes!
Do I need the saffron? I'm very poor.
I made this soup last night. It was so delicious, wonderful. We enjoyed every spoonful. I’ve saved it and it will now be in regular rotation.
This soup is 💯 excellent, the fennel goes all the way. And you can literally taste every bit of everything.
Yummmm!!
Can we add chickpeas .??
Looking forward to making this tomorrow. I have different recipes for Lentils, but I've been looking for a new one with lots of flavor, this one I'm hoping fits the bill. 🙂
I love you. You are fantastic