If You Don't Make This Soup, You Are Crazy.
It's So Simple To Prepare.
It's Absolutely Delicious.
I Know You're Gonna Love This
Now, Dependent On Where You're From,
You're Gonna See Many Different Variations Of This Soup,
Especially When It Comes To Spices
And Other Vegetables Added In There.
What I'm Going To Do Is Try To Provide You
With Some Substitutions And As Many Different Ways
To Pull As Much Flavor From This As Possible.
Let's Start Off With A Little Bit Of Prep.
Sound Good? Let's cook.
We Are Going To Medium Dice Up Two Yellow Onions.
You Could Use Red Onions,
You Could Use White Onions, Or You Could Use Sweet Onions.
Remove The End, Slice It In Half,
Remove That Outside Peel,
And Then Small To Medium-sized Dice, of These.
It's Okay If It's Not Perfect.
Don't Sweat It.
But Don't Go Far Because We're Gonna Take These Onions
In A Bowl Over The Our Cook top
Because We Want To Caramelize Them.
So We're Going To Add Three Tablespoons Of Olive Oil,
You Could Use Ghee Or Clarified Butter, To This Pot.
Next, We're Gonna Turn The Heat Onto Low-medium
And We Are Gonna Add In Our Onions.
We Are Gonna Take The Time To Brown These Up.
Do Not Skip This Portion.
This Will Bring So Much Flavor To The Soup If You Do This.
It Can Take Up To 45 Minutes
For Them To Be Caramelized Brown And Have Lots Of Flavors.
Now, I Have Two Medium To Large-size Carrots
That We Wanna Peel Up, And, Just Like The Onions,
We Want To Medium-sized Dice of These.
Next, I Have Two Ribs Of Celery
That We Are Also Going To Small To Medium-sized Dice.
And Real Quick,
Why Have I Always Called These Stalks Of Celery?
A Stalk Is A Bunch.
What I've Always Meant Is A Rib.
So Two Ribs Of Celery, Small To Medium-sized Dice.
For Garlic, You Already Know.
I'm Gonna Run Three Cloves
Right Through This Garlic Press.
Next, I Have One Large Baking Potato.
You Could Substitute For Two Small Russet Potatoes
Or Three Red, New, Or Golden Yukon Potatoes.
Peel Those Up And Then, Again, Medium-size Dice These.
To Take Care That These Do Not Brown,
We're Just Gonna Add Them To A Container With Cold Water.
When It Comes Time To Need Them,
We'll Just Drain Them Off.
Set Them To The Side.
Let's Go Back Over To The Pot.
Let's Just Have A Look At Our Onions.
It's Been About 15 Minutes Or So.
Let's Give It A Quick Stir.
Starting To Become Translucent.
Not Quite Brown Yet.
The Flavor Is Still In The Work.
Great timing.
We Have Three Cups Of Green Lentils.
You Can Also Use Red, Yellow, Or Brown Lentils,
Although Red And Green Seem To Be The Most Common
At The Local Grocery Store.
The Ones That I Would Not Recommend Are French Lentils
Because They Don't Break Down
And It Would Be Really Hard
To Get The Right Consistency In Our Soup.
Let's Head Over To Our Sink.
What We Wanna Do Is Rinse These Under Cold Water,
Maybe Just For A Minute.
Sometimes Lentils Can Be Really Dirty.
So Give Them A Quick Rinse, A Good Shake.
We Are Gonna Set Them To The Side In A Bowl
Until We Need Them.
Now let's Go Back Over To Our Prep Area.
We've Got Our Carrots, Celery, Potatoes, And Garlic.
We're Gonna Take These Goodies Back Over To Our Cook top.
Let's Have Another Look At Our Onions.
Give Them A Quick Stir.
See How They're doing.
Absolutely Perfect.
Browned, Tender, So Much Goodness In These.
Again, I Can't Say Enough, Do Not Skip This Part.
Now What We're Gonna Do Is Add In Our Carrots,
Followed Up By Adding In Our Celery,
And Then, Of Course, Last But Not Least,
Let's Add-In Our Finely Minced Garlic.
We're Gonna Turn The Heat Up To Medium Here.
These Vegetables Are A Little Bit Bigger.
We Want To Get A Nice Light Brown On Them, Just Like This.
Perfect.
Now, For A Little Bit Of Spice,
I'm Going To Add 1 1/2 Teaspoons Of Ground Cumin
And One Teaspoon Of Ground Coriander.
I Like Adding It At This Stage
Because It Sort Of Gives A Little Toast
Also At This Stage, If You Want You Could Deg laze
With About 1/2 Cup Of White Wine,
Chardonnay Or Sauvignon Blanc.
Now, let's Grab Our Lentils.
Let's Pour Those In There, Followed Up With Our Potatoes.
Yes, I Already Drained The Water.
We Are Next Going To Add Two Bay Leaves.
You Could Also Add A Can
Or Drain Chickpeas Right Now If You'd like.
Next, I Have Nine Cups Of Chicken Stock,
But If You Wanna Keep This Vegetarian Or Vegan,
Feel Free To Use Water Or Simply Vegetable Stock.
Let's Give It A Quick Stir,
Just To Mix All Those Ingredients Together,
Get Them Infused.
We're Gonna Add A Lid.
Turn The Heat To Low To Medium.
It's Gonna Take About 45 Minutes
For These Lentils To Cook Through
And To Become Nice And Tender.
At That Time, We'll Come Back And Take A Peek.
Yep, Absolutely Perfect.
Let's Just Give It A Quick Stir And Move Some Things Around.
Looks Excellent. Now, Don't Forget
We Want To Remove The Bay Leaves Outta There.
You Can Discard Them. No Need To Keep Them.
Now I Have An Immersion Blender
Which We're Going To Add In There
And Give A Series Of Pu
good
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