Blacklentilsoup Recipes

BLACK LENTIL SOUP

Steps:

• Saute the onion, garlic, and carrots in the olive oil over medium heat, until softened, about 5-7 minutes.
• Add the mushrooms and cook for about 5 minutes.
• Add the lentils, broth, thyme, salt, and pepper.
• Bring to a boil, then reduce heat and cook on medium low until lentils are tender, about 30 minutes. If the liquid gets too low, add a bit of water.
• Add vinegar and stir. Serve immediately.

LENTIL SOUP

Steps:

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

CHEF JOHN'S BLACK LENTIL SOUP

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.

BLACK LENTIL SOUP

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.