black lentil soup recipe

Written ByJenny Smyth Posted on
black lentil soup recipe
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The Best black lentil soup recipe

I’ve been making black lentil soup for years, and it’s still one of my family’s favorite recipes. My kids love it because it’s easy to eat and packed with nutrients.

As a busy mom, I appreciate that it’s quick to prepare and can be made in large batches. The best part is that it’s a great way to get my kids to eat more legumes, which are so good for them.

I like to serve it with some crusty bread or over rice, but it’s just as delicious on its own. Black lentil soup has a rich, earthy flavor that’s perfect for a weeknight dinner or a special occasion.

It’s also incredibly versatile – I’ve served it at potlucks, family gatherings, and even as a comforting meal when someone is feeling under the weather. One of the things I love about this recipe is that it’s a great way to use up leftover vegetables and spices.

I often add in whatever veggies are on hand, whether it’s diced carrots or chopped kale. This recipe has been passed down through generations of home cooks in my family, and I’m so glad I get to share it with you now.

Black Lentil Soup

Black Lentil Soup

4.9 from 1080 votes

A hearty and nutritious soup made with black lentils, aromatic vegetables, and warm spices. This comforting dish is perfect for a cozy meal and comes together in under an hour.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 cup black lentils (beluga lentils), rinsed
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
6 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 bay leaf
Salt and black pepper to taste
2 tablespoons lemon juice
Fresh parsley for garnish

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 to 7 minutes.
3Add the minced garlic, cumin, coriander, and smoked paprika.
4Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
5Pour in the vegetable broth and add the rinsed black lentils, diced tomatoes with their juices, and the bay leaf.
6Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer partially covered for 25 to 30 minutes, until the lentils are tender but still hold their shape.
7Remove the bay leaf and season the soup with salt and black pepper to taste.
8Stir in the lemon juice and adjust seasoning if needed.
9Ladle the soup into bowls and garnish with fresh parsley.
10Serve hot with crusty bread or a side salad.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 48g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 16g

📝Notes

For a creamier texture, blend about 1 cup of the soup and stir it back in. Leftovers can be refrigerated for up to 5 days and taste even better the next day.

Watch Video Of How Black Lentil Soup Works

This black lentil soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or something hearty to serve at a family gathering. One of the best things about this recipe is that it reheats beautifully, so feel free to make a big batch and store leftovers in the fridge or freezer for later.

You can reheat individual portions by microwaving them until hot through – just be sure not to overheat your soup! This recipe works well as either an appetizer or main course – try serving with some crusty bread or over rice for an extra-special touch.

❓ Frequently Asked Questions About Black Lentil Soup

Q: What type of lentils should I use for this recipe?

For this black lentil soup recipe, you’ll want to use beluga or black lentils. These have a strong, earthy flavor and hold their shape well after cooking.

Q: Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker! Simply brown the onions and garlic in a pan before adding them to the slow cooker with the lentils and broth.

Q: How long does this soup keep in the fridge?

This soup will keep for up to 5 days in the fridge. Make sure to store it in an airtight container and refrigerate at 40°F (4°C) or below.

Q: Can I freeze this soup?

Yes, you can freeze this soup! Let it cool completely before transferring it to an airtight container or freezer bag. Frozen soup will keep for up to 3 months.

Q: Do I need any special equipment for this recipe?

No special equipment is needed for this recipe beyond what you might already have in your kitchen – just a large pot, some colander or strainer, and maybe an immersion blender if you prefer smooth soup.

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