How to Make Aladdin’s Lentil Soup Recipe At Home
Each copycat cook tries to replicate a recipe to the ‘T’ according to their taste of the original soup recipe. Thus, each Aladdin’s Lentil Soup Recipe may or may not taste similar to the authentic recipe because some ingredients or amounts of the same ingredients are always slightly different then the original.
When you yearn to make a copycat recipe such as Aladdin’s Lentil Soup Recipe at home, one recipe is as good as another. One idea that may help you to make your soup as close to the original as possible is to have a serving of the original soup to taste while trying to decipher its exact ingredients. This helps to copy the original as close to the real recipe as possible.
For example, I researched two copycat recipes to make Aladdin’s Lentil Soup Recipe at home. Each website states that it nailed the real thing. However, there was a difference in ingredients between these two soups. While one soup added the above four ingredients, the other recipe did not.
As stated above, it is essential to remember that sometimes the ingredients are the same, but the measurements may differ. More or less of an ingredient changes the taste of this soup for some folks.
Since I tried both copycat recipes, I felt one nailed the authentic recipe and the other not so much. I will not tell you which one I think was best, because what the soup all boils down to is your particular taste buds. While one recipe had the above ingredients, the other did not.
The First Aladdin’s Lentil Soup Recipe (Copycat Version)
- 3 tablespoons of olive oil
- 1 Cup yellow onion chopped fine
- 1 Carrot, diced
- 2 Stalks of celery, finely diced
- 1 Clove garlic
- 2 Cups of vegetable broth
- 4 Cups of water
- 1 can or 15 ounces of petite diced tomatoes
- 3 Tablespoons of lemon juice
- One pound of peeled and diced potatoes
- 4 ounces uncooked brown lentils, about 1/2 cup
- 1 can or 15 ounces of kidney beans drained
- 2 Cups of Swiss chard, chopped
- 1/4 teaspoon of baking soda
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 2 Tablespoons of chili powder
- 1/3 teaspoon of cumin
- 1 tsp salt
Garnish each bowl of soup with a sprinkle of a mixture of 1 Tablespoon of chopped parsley mixed with 1 Tablespoon of lemon juice,
You can use a Dutch oven or crockpot for your soup. I used a crockpot.
- Place all the spices in a small bowl, mix them well, and set aside.
- Add the onions and celery to a small frying pan and saute them over medium heat until the vegetables are soft. This takes about 10 minutes. Stir frequently to avoid burning.
- Add the garlic to the onions and celery and saute the three ingredients together for one more minute, stirring constantly.
- Transfer to the crockpot or Dutch oven and add everything else except for the spices and baking soda. Stir well.
- Add the spices and stir well.
- After the mixture comes to a boil, turn down the temperature and allow the mixture to simmer at a slow boil.
- Add the baking soda and stir well.
- Cover with a tight-fitting lid and continue to simmer for one hour.
- Ladle the soup into bowls and garnish with lemon juice and fresh chopped parsley.
The Second Aladdin’s Lentil Soup Recipe (Copycat Version)
I made this Aladdin’s Lentil Soup Recipe at home and the author referred to this recipe as a lentil/vegetarian chili recipe. It is still considered one of the best Aladdin’s Lentil Soup Recipes.
This recipe called for using an Instant Pot or Dutch oven and gave instructions for each, depending on what you want to use. I used my Dutch oven. My crockpot worked well with the above recipe, so since I did not have an Instant Pot, I used my Dutch oven. The ingredients for this second recipe are as follows.
- 1 medium yellow onion, finely chopped
- 2 stalks of celery, finely diced
- 1 Tablespoon of minced garlic
- 2 Cups of vegetable broth
- 4 Cups water
- 1 pound potatoes, diced larger
- 1 14-ounce can of petite diced tomatoes
- 3 Tablespoons of lemon juice (divided)
- 1/2 Cup of uncooked brown lentils, rinsed
- 1, 15-ounce can of kidney beans, drained and rinsed
- 2 Cups of chopped Swiss chard
- 1/4 teaspoon baking soda
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 2 Tablespoons of dried minced onions
- 2 teaspoons or less chili powder
- 1/4 teaspoon of cumin
- 1 teaspoon of sea salt
- 1/8 teaspoon of cayenne pepper
- Place all the spices in a bowl (except for the cayenne pepper) and mix well.
- Add 2 tablespoons of lemon juice to the spice mixture and stir well.
Instant Pot
At this point, the recipe explains how to use an Instant Pot. Set the pot at manual pressure high for 13 minutes. At that time, press cancel and allow the pot to set for 2 minutes. Then do a quick release and unplug the pot. Once the pressure is released, use caution in removing the lid.
- Add the cayenne pepper and 1 Tablespoon of lemon juice and stir well. Allow the soup to set for ten minutes, so all the delicious flavors merge together.
Dutch Oven
- Place the spices in a small bowl and set aside. Do not add the cayenne yet.
- Add the onions and celery to the pot and saute until nearly softened, about 10 minutes. Stir frequently to keep the vegetables from burning. At the end of 10 minutes, add the minced garlic and saute another minute, but keep stirring.
- Add all other ingredients, including 2 Tablespoons of lemon juice. Do not add the baking soda yet.
- Bring it to a boil, then lower the temperature so the mixture can simmer.
- Add the baking soda and stir.
- Cover with a secure lid.
- Simmer for about 40 minutes until the lentils are tender and stir occasionally.
- Add the cayenne pepper and stir well.
- Add the remaining 1 Tablespoon of lemon juice and stir well.
- Remove from heat and allow the soup to sit for about 10 minutes, so the flavors can mesh together.
- Serve and enjoy
Everyone has their own idea of what a copycat recipe should taste like and if it is close to the original recipe. Since no one person is the same or has the same taste buds, copycat versions of this soup are likely to vary somewhat from the original.
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