Black Lentil Soup Food

BLACK LENTIL VEGGIE SOUP

Black Lentil Veggie Soup image

Black lentils with your favorite veggies that are always in your fridge. My kids liked this recipe too! Serve with bread and butter or your favorite crunchy crackers and salad.

Provided by Terrie

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 4h35m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups black lentils
2 quarts vegetable broth
3 cups diced tomatoes
10 carrots, peeled and diced
1 onion, cut into 1/2-inch dice
2 small turnips, peeled and diced
1 green bell pepper, diced
3 tablespoons unsalted butter
2 tablespoons minced ginger
2 cloves garlic, minced
½ teaspoon ground coriander
½ teaspoon ground cumin
salt to taste

Steps:

Place black lentils in a microwave-safe bowl and cover with 4 cups water. Microwave until softened, about 5 minutes. Stir and add more water if needed. Microwave for 5 minutes more. Drain and rinse.
Combine vegetable broth, tomatoes, carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and salt in a large slow cooker. Stir in lentils.
Cook on High until carrots are tender, 4 to 6 hours.

Nutrition Facts : Calories 145.1 calories, Carbohydrate 17.3 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 3.8 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 846.4 mg, Sugar 9.9 g

BLACK LENTIL SOUP

Black Lentil Soup image

Make and share this Black Lentil Soup recipe from Food.com.

Provided by Sackville

Categories Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 red onions, finely chopped
2 cloves garlic, minced
2 carrots, sliced
1 red pepper, chopped
1 unwaxed lemon, zested
50 g mushrooms, quartered
1 bay leaf
200 g black lentils
4 slices bacon
2 tablespoons olive oil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1/2 tablespoon flour
1 liter chicken stock
2 -3 tablespoons chopped parsley

Steps:

Tip the lentils into a sieve and rinse thoroughly with cold water.
In a large pot, briskly fry the bacon in the oil until the fat runs and it starts to get crispy.
Stir in the onion and garlic, lower the heat slightly and cook until the onion starts to soften.
Stir in the carrots and lemon zest and cook, stirring often, for another five minutes.
Add the mushrooms and bay leaf.
Cook for another couple minutes, then add the red pepper and lentils.
Stir in the vinegar.
Sift the flour over the top and stir until it disappears.
Add the stock and bring to a boil, stirring to make sure the flour is completely mixed in.
Once boiling, reduce the heat and let the soup simmer for 25 minutes or until the lentils and vegetables are tender.
You may need to add a bit more liquid along the way.
Stir in the parsley and serve.

CHEF JOHN'S BLACK LENTIL SOUP

Chef John's Black Lentil Soup image

There's absolutely nothing wrong with green lentil soup, but once you start making it with black 'beluga' lentils, you'll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 teaspoons vegetable oil
4 ounces bacon, chopped
1 cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
salt and ground black pepper to taste
½ teaspoon ground cumin
¼ teaspoon dried thyme
1 pinch cayenne pepper, or to taste
1 ¼ cups black beluga lentils
5 cups chicken broth, or as needed
1 bay leaf
¼ cup chopped fresh flat-leaf parsley, divided
1 teaspoon extra-virgin olive oil, or as needed

Steps:

Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.
Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.
Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 44.3 g, Cholesterol 10.2 mg, Fat 8.2 g, Fiber 20.5 g, Protein 20 g, SaturatedFat 1.9 g, Sodium 267.6 mg, Sugar 5 g

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