Black Lentil Soup
"You'll want to dunk lots of crusty bread in this very healthy soup."
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 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
directions
- 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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Reviews
-
This is my girlfriend and I's first bean soup together. It was great, but lose that huge amount of lemon zest. Thank you so much for sharing the only black lentil soup recipe on this site. We will make again. Great with pecorino.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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