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LENTIL SOUP INSPIRED BY MOON KNIGHT

cook:

1 h 20 min

Picture for Lentil Soup inspired by Moon Knight

863,156 views  This week’s episode is brought to you with the help of Brad(-bish): co-creator and co-host of Soy Boys, and head of all things Babish Production! Enjoy his take on lentil soup!

4 servings

US

original

metric

INGREDIENTS

For the Brad’s Lentil Soup

4 tbsp neutral oil, divided

1 ½ cup red lentils

4 cup ‘no chicken’ or vegetable stock

1 jalapeno, finely chopped

1 clove garlic, minced

1 yellow onion, diced

3 Roma tomatoes, diced

1 medium carrot, peeled + diced

2 tsp cumin

1 ½ tsp kosher salt

1 tsp smoked paprika

¼ tsp ground cinnamon

8 oz mushrooms of choice (i.e. shiitake)

Chorizo Seasoning (see recipe below)

To garnish: cilantro leaves

For the Chorizo Seasoning

1 tbsp ancho chile powder

1 ½ tsp paprika, preferably smoked

¾ tsp cumin

½ tsp kosher salt

½ tsp dried oregano

¼ tsp dried thyme

¼ tsp garlic powder

¼ tsp black pepper

¹⁄₁₆ tsp (smallest of pinches) ground allspice

¹⁄₁₆ tsp (smallest of pinches) ground cinnamon

For the Vegan Sopa de Lima

2 small green bell peppers, divided

1 large white onion, divided

4 garlic cloves, peeled + divided

2 tbsp vegetable oil, divided

1 stick canela or cinnamon stick

1 tsp black peppercorns

2 whole cloves

3 allspice berries

6 cup ‘no chicken’ or vegetable stock

1 sprig fresh oregano

2 sprigs fresh cilantro

2 cup fry oil of choice (peanut, canola, or vegetable)

2 inch corn tortillas (white, red, or blue), sliced into 1/2 pieces

2 large Roma tomatoes

½ tsp kosher salt + more to taste

1 cup green or brown lentils, thoroughly rinsed

½ tsp dried Mexican oregano

To taste freshly ground black pepper

2 lime, sliced into wheels

¼ cup fresh cilantro leaves

1 avocado, sliced

DIRECTIONS

1.

For the Brad’s Lentil Soup

1.

Heat half of the oil in a medium pot until shimmering over medium heat.

2 tbsp neutral oil, divided

2.

Add the lentils and stir to coat the lentils in the oil. Toast the lentils for 3-4 minutes or until their color intensifies.

1 ½ cup red lentils

3.

Pour the stock into the pot and bring the mixture to a simmer.

4 cup ‘no chicken’ or vegetable stock

4.

Cover the pot with a lid and continue cooking the lentils until tender, about 8-10 minutes. Then turn off the heat and keep them warm on the stove.

5.

Meanwhile, add 1/4th of the oil to a large skillet. Heat over medium heat until shimmering.

1 tbsp neutral oil, divided

6.

Add the jalapeno and garlic to the pan, cook for 1 minute before adding the onion. Stir the mixture frequently and continue to cook the vegetable mixture until the onions just start to turn translucent on the edges, about 2-3 minutes.

1 jalapeno, finely chopped

1 clove garlic, minced

1 yellow onion, diced

7.

Add the tomatoes, carrot, cumin, salt, smoked paprika, and cinnamon to the pan. Stir to combine, then cover and reduce the heat to medium low. Cook the mixture for 15 minutes or until the carrots are tender and the mixture appears jammy.

3 Roma tomatoes, diced

1 medium carrot, peeled + diced

2 tsp cumin

1 ½ tsp kosher salt

1 tsp smoked paprika

¼ tsp ground cinnamon

8.

Once the vegetable mixture is done cooking, add it to the lentils and stir to combine. Keep warm on the stove.

9.

Heat the remaining oil in the same skillet used for the vegetable mixture.

10.

Once heated, add the mushrooms and the Chorizo Seasoning to the pan. Cook for 5-6 minutes or until all of the moisture has been cooked out of the mushrooms and they have turned a deep brown color.

8 oz mushrooms of choice (i.e. shiitake)

Chorizo Seasoning (see recipe below)

11.

Add the chorizo mushrooms to the lentil soup and stir to combine.

12.

Garnish with cilantro leaves and serve immediately.

To garnish: cilantro leaves

13.

For the Chorizo Seasoning

1.

Combine all of the seasonings in a small bowl and whisk to combine.

1 tbsp ancho chile powder

1 ½ tsp paprika, preferably smoked

¾ tsp cumin

½ tsp kosher salt

½ tsp dried oregano

¼ tsp dried thyme

¼ tsp garlic powder

¼ tsp black pepper

¹⁄₁₆ tsp (smallest of pinches) ground allspice

¹⁄₁₆ tsp (smallest of pinches) ground cinnamon

2.

Reserve until ready to use or keep stored in an airtight container.

3.

For the Vegan Sopa de Lima

1.

Slice one of the green bell peppers and half of the white onion into quarters. Finely dice half the garlic cloves, and the remaining half white onion and green bell pepper, taking care to remove the seeds. Place the quartered pepper and onion in a medium bowl and the finely diced garlic, onion, and pepper into a separate bowl. Reserve until ready to use.

2 small green bell peppers, divided

1 large white onion, divided

2 garlic cloves, peeled + divided

2.

In a medium pot, add half of the neutral oil and heat over medium-high heat. Add the canela stick, peppercorns, cloves, and allspice berries and cook until fragrant, about 30 second - 1 minute.

1 tbsp vegetable oil, divided

1 stick canela or cinnamon stick

1 tsp black peppercorns

2 whole cloves

3 allspice berries

3.

Add the stock, quartered vegetables, 2 remaining garlic cloves, fresh oregano, and fresh cilantro to the pot and bring the mixture to a simmer.

6 cup ‘no chicken’ or vegetable stock

1 sprig fresh oregano

2 sprigs fresh cilantro

4.

Cover the pot with a lid and simmer for 20 minutes to infuse the stock.

5.

Strain the fortified stock and reserve.

6.

Meanwhile, preheat the fry oil in a medium pot to 350 °F. Add the slice tortilla strips to the oil and cook for 2-3 minutes or until crisp. Transfer the crispy tortilla strips to a paper towel lined plate to cool.

2 cup fry oil of choice (peanut, canola, or vegetable)

2 inch corn tortillas (white, red, or blue), sliced into 1/2 pieces

7.

Heat a medium pot of water to a boil. Slice a shallow “X” at the top and bottom of each tomato. Prepare a large bowl with ice and water.

2 large Roma tomatoes

8.

Gently lower the tomatoes into the boiling water and cook for 30 seconds - 1 minute or until the skin begins to peel back from the tomato flesh.

9.

Using tongs, fish the tomatoes out of the boiling water and transfer them to the prepared ice bath. Allow the tomatoes to cool for 1 minute, then peel and finely dice the tomato flesh. Reserve until ready to use.

10.

In a large pot, heat the remaining tablespoon of neutral oil over medium-high heat.

1 tbsp vegetable oil, divided

11.

Add the reserved finely diced garlic, onion, green pepper, and ½ teaspoon salt. Cook for 3-4 minutes or until the vegetables begin to soften. Add the reserved tomatoes and cook for 1-2 minutes longer.

2 garlic cloves, peeled + divided

½ tsp kosher salt + more to taste

12.

Add 4 cups of the fortified stock, lentils, and oregano to the pot. Bring the soup to a boil, then partially cover the pot with a lid and reduce the heat to a simmer.

1 cup green or brown lentils, thoroughly rinsed

½ tsp dried Mexican oregano

13.

Cook the soup until the lentils are al dente but not fully cooked, about 25-35 minutes. As needed, skim the surface of the soup to remove any skum.

14.

Season the soup to taste the salt and pepper. If the soup is too thick, add more fortified vegetable stock, as necessary, to achieve the viscosity of a chicken soup.

To taste freshly ground black pepper

kosher salt

15.

Add about half of the lime wheels to the pot and cook for 1 ½ minutes. Then remove and discard the cooked lime wheels.

1 lime, sliced into wheels

16.

To serve, place 1-2 slices of the remaining lime wheels to the bottom of each bowl. Pour a large ladle of the hot soup over top and garnish with fresh cilantro leaves, avocado slices, and the crispy tortilla strips.

1 lime, sliced into wheels

¼ cup fresh cilantro leaves

1 avocado, sliced

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