Blacklentilsoup Recipes

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.

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.

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.

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.

Steps:

• Brown sausage over medium heat with onions and celery breaking them into small pieces.
• Pour in the water, add pepper and lentils. Stir all the ingredients, bring to a boil over medium heat, stirring occasionally.
• Reduce heat, cover and simmer for 1 1/2 hours, stirring from time to time to prevent the lentils from sticking or burning. Remove lid for the last 1/2 hour while simmering.
• Serve in bowls with crusty bread.