Red curry lentil soup with crispy fried. — Transcript
Full transcript
- 0:00There's a reason grandmas all over the
- 0:01world make lentil soup. It's a hug in a
- 0:03bowl. I'm not a grandmother yet, but I
- 0:05do know how to make a banger lentil
- 0:06soup. I give my lentils a quick rinse
- 0:08and let them sit off to the side as I do
- 0:10my prep. A truly good soup starts with
- 0:12building deep flavor right from the
- 0:13beginning. I love a lot of onion cooked
- 0:15slowly until golden and sweet. Tomato
- 0:17paste and red Thai curry paste are a
- 0:19cheat code for big savory flavor without
- 0:21the extra work. The lentils simmer in
- 0:23there and that's it. Or instead of doom
- 0:25scrolling while the soup cooks, use that
- 0:26hour to work on toppings to make it a
- 0:28special experience. Thinly sliced onions
- 0:30fried until crisp and golden. Sweet and
- 0:32salty and they bring a texture contrast.
- 0:34Then a basil lime creme fresh, bright
- 0:36and cooling to balance that warmth and
- 0:37spice. Once the soup's ready, I like to
- 0:39puree it until velvety smooth. Then I
- 0:41assemble my ideal bowl, loading it up
- 0:43with those toppings. And that is comfort
- 0:45elevated. I think lentil soup is the
- 0:47most underrated food in the
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