Chef John’s Black Lentil Soup

Black lentils, also known as Beluga lentils, get their name from their resemblance to caviar. They are small, black, and shiny, making them a visually striking addition to any dish.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Chef John’s Black Lentil Soup

Cooking Method: Boiling, Simmering Cuisine: American, International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 40 min Rest Time 5 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Black lentils
• 4 cup Vegetable broth
• 2 medium Carrots
• 2 stalks Celery stalks
• 1 medium Onion
• 2 cloves Garlic cloves
• 2 tablespoon Olive oil
• 2 leaf Bay leaves
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 1 tablespoon Lemon juice

Instructions

1. Rinse the lentils under cold water.
2. In a large pot, heat olive oil over medium heat.
3. Add chopped onion, minced garlic, sliced carrots, and diced celery stalks to the pot. Saute for 5 minutes.
4. Add cumin powder, paprika, salt, and black pepper. Stir well.
5. Add rinsed lentils and vegetable broth to the pot. Bring to a boil.
6. Reduce heat to low and simmer for 30 minutes, or until lentils are tender.
7. Remove bay leaves from the pot.
8. Using an immersion blender, blend the soup until desired consistency.
9. Stir in fresh parsley and lemon juice.
10. Let the soup rest for 5 minutes before serving.
11. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.