Cozy Lentil Soup
About this recipe
This Cozy Lentil Soup is a warm, comforting dish perfect for any time of the year. With a blend of red lentils, vegetables, and spices, it’s not just delicious but also incredibly simple to make. Wil Yeung's version stands out for its use of saffron and delicate vermicelli, adding a unique twist to a classic recipe.
Whether you're looking for a weeknight meal or something to warm you up on a chilly day, this soup is sure to satisfy. Plus, you can easily adjust the ingredients based on what you have on hand.
Ingredient notes
- You can substitute the onion with a red onion or shallots if that's what you have on hand.
- The small vermicelli used in this recipe is a delicate pasta, not rice vermicelli.
Tips from Yeung Man Cooking’s video
- Chop the carrots and celery small so they cook faster and melt into the soup.
- Soak the saffron in hot water for a few minutes to enhance its flavor before adding it to the soup.
- Stir the soup occasionally while it simmers to prevent sticking.
Good to know
- How many servings does this recipe make?
- This recipe makes about 3-4 servings.
- Can I use vegetable stock instead of water?
- Yes, you can use unsalted vegetable stock instead of water.
- How long does the soup need to simmer?
- The soup should simmer for about 25 minutes.
- What type of vermicelli should I use?
- Use small vermicelli, which is a delicate pasta, not rice vermicelli.
No life story here — the video and the recipe are the whole point. All credit to Yeung Man Cooking: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Finely chop the garlic and dice the onion. Finely dice the carrots and celery. Chop the russet potatoes into bite-sized cubes. Rinse and drain the red lentils and set aside.
- 2
Heat a stock pot over 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 4-5 minutes. Add the carrots and celery, then sauté for another 4-5 minutes. Place a generous pinch of saffron into a cup, then pour in 1/4 cup of hot water and allow it to soak for a few minutes.
- 3
To the pot, add the chili flakes, sweet paprika, turmeric, and salt. Stir well to combine. Add the potatoes, red lentils, and saffron (along with the soaking water). Stir again.
- 4
Add 2L of water to the pot, stir, and turn the heat up to bring to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for about 25 minutes, stirring occasionally.
- 5
Add the small vermicelli and stir. Allow the vermicelli to cook for about 1 minute, then turn off the heat. Serve the soup garnished with fresh lemon juice, cilantro, and a sprinkle of za'atar.
Heads up — we had to guess a little:
- The quantity for 'small vermicelli' was inferred as it was described as delicate pasta, not rice vermicelli.
Credit where it’s due: this recipe was transcribed from Yeung Man Cooking’s original video on YouTube. Follow them there — it’s their dish.
Are you Yeung Man Cooking? Claim this page or ask us to take it down. Your call, always.
