Empty My Fridge
The NEW Lentil Soup I've been making every week!
Ingredients
- Garlic3–4 pieces
- Onion1
- Carrot2
- Celery2 stalks
- Potato2
- Red lentil1 cup
- Cumin2 tsp
- Fennel seed1 tsp
- Olive oil2 tbsp
- Saffron
- Chili flake · flakes½ tsp
- Paprika1 tsp
- Turmeric2 tsp
- Salt2 tsp
- Vermicelli½ cups
- Lemon
- Cilantro
- Za'atar
Instructions
- Finely chop the garlic, dice the onion, carrots and celery, and cube the potatoes. Rinse and drain the red lentils and set aside.
- Heat a stockpot over medium heat. Add the cumin and fennel seeds, then the olive oil, and fry for 10-15 seconds. Add the onion and garlic and sauté for 4-5 minutes. Add the carrots and celery and sauté for another 4-5 minutes.
- Soak a generous pinch of saffron in 1/4 cup of hot water for a few minutes.
- Add the chili flakes, sweet paprika, turmeric and salt to the pot and stir well. Add the potatoes, red lentils and saffron with its soaking water, and stir.
- Add 2 L of water (or unsalted veggie stock), stir, and bring to a boil over high heat. Reduce to medium-low and simmer for about 25 minutes, stirring occasionally.
- Add the small vermicelli and stir. Cook for about 1 minute, then turn off the heat.
- Serve, topped with fresh lemon juice, cilantro and a sprinkle of za'atar.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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GarlicOnionLemonCarrotPotatoCeleryLentilRed lentil
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