Lentil Black Bean Soup Recipes

Steps:

• In a large pot over medium high heat saute the onion in the oil (5 minutes). Stir in chili powder and salt.
• Stir in lentils and water and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
• Stir in tomato sauce, carrots and celery. Simmer 10 minutes.
• Stir in beans and simmer for another 5 minutes.
• Stir in cheese and cilantro and season to taste with salt and pepper and serve topped with sour cream if desired.

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:

• 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:

• Toast the cumin and fennel seeds by dry frying them in a large heavy based pan until they darken slightly and release their aroma, but do not burn. Set aside some of the seeds for garnishing later. Leave the rest in the pan.
• Add the oil followed by the onion, pepper, chilli and garlic. Cook on a medium to low heat until softened but not browned (approx. 5 mins).
• Add the lentils, tomatoes and stock. Bring to the boil then simmer for about 15 minutes until the lentils are cooked.
• Remove from the heat and puree either with a stick blender or cool a little and transfer in safe quantities to a liquidiser. Whizz until smooth and return to the pan.
• Add the drained butter beans to the pan and heat gently.
• Season with salt and freshly ground black pepper and ladle into bowls.
• Garnish each with a spoonful of yoghurt, some fresh chopped coriander and a sprinkling of the toasted seeds. Serve with some crusty bread rolls.

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:

• Saute chopped veggies and garlic in the olive oil with a thyme leaf in a soup pot.
• Add 4 cups of cold water, bay leaf, lentils, black beans and unsalted veggie cube to the pot. Bring to a boil and cook for 25 minutes on medium/high. In a crockpot, cook 5 hours on low.
• Add spaghetti sauce, salt and pepper to taste,and heat on medium for 5 more minutes.
• Add minced parsley and serve.
• Slow Cooker or Crockpot Directions: Throw everything in the crockpot, set the heat on low, cover and cook for 6 - 8 hours. Add the spaghetti sauce, salt & pepper and parsley at the end.
• Remove bay leaf before serving.