Chef Johns Black Lentil Soup Recipes

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LENTIL VEGETABLE SOUP



Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

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

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

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

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.

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