Some recipes tell a story long before they ever reach the table.
This one is one of mine.
Hi everyone, I'm Benjamin Chef for Eatsana, and today I’m sharing something very close to my heart: a humble, beautiful, deeply comforting Lentil & Veggie Soup. But not just any lentil soup… this is the one I cook when I need warmth, grounding, and a bowl that tastes like patience and kindness.
It’s simple.
It’s honest.
It’s home.
And because you’re here, reading these lines, I’ll share with you what I call my little Food Secret — the small little twist that transforms a simple dish into an Eatsana dish.
✨ Why This Soup Matters to Me
Lentils have been with me in many seasons of life — long nights cooking for others, quiet Sundays, moments of reflection. There’s something incredibly human about this ingredient: humble, nourishing, generous without showing off.
Mix them with carrots, onions, celery… and you get that soft, familiar perfume that fills your kitchen and makes people pause at the doorway.
It’s not fancy.
But it’s real.
And real food is what EATSANA has always stood for.
The Chef Benjamin Touch — The Eatsana Twist
Ok, here’s where we go deeper.
If you really want to cook this the way I do at Eatsana, here’s the secret:
I don’t use raw garlic, I don’t like it, I never have.
You’ll never find it as a finishing touch in my kitchen.
I love to use a warm whisper of ras el hanout, the Moroccan spice blend that smells like sunlight, market stalls of Marrakesh, and slow cooking.
Just a small pinch not enough to dominate, but enough to give the soup a soulful, slightly exotic depth that people can’t immediately identify… but always feel.
This is my signature.
My “chef’s handwriting.” if i can tell it :)
Use it once in this soup, and you’ll never go back.
🍲 Ingredients
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Lentils
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Carrots
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Celery
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Onions
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Garlic (only softened in cooking, never raw :) )
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Olive oil extra virgin
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A pinch of ras el hanout (the Eatsana touch)
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Vegetable stock
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Lemon juice
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Fresh parsley
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Salt & pepper
How I Make It (Eatsana-style)?
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Start gently: caramelize half of the onions in olive oil until they turn golden and sweet.
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Add the rest of the onions, celery, carrots — slow heat, softening everything.
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Add garlic, but let it melt, never stay sharp.
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Sprinkle your ras el hanout let it bloom with the vegetables.
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Add lentils + stock → simmer low and long.
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Finish with lemon juice, parsley, and seasoning.
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Taste. Adjust. Always taste again.
Serve with toasted bread and, if you want the full Eatsana comfort experience, a tiny drizzle of olive oil on top.
❤️ Chef Benjamin’s Final Words
Cooking is not just about feeding — it’s about connecting.
This soup connects you to the moment, to the pot, to the aroma, to the person you share it with.
If someone asks:
“Why does your lentil soup taste different?”
Smile.
Tell them it’s the ras el hanout the Secret ingredient.
(You and I both know it’s more than it ;) and the most important is love!
Tell me in the comments if you tried my Eatsana twist!
Google loves engagement.
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