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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



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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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