Black Lentil Soup

Name: Black Lentil Soup
Ingredients: 1 pound black lentils (dry) (soaked overnight, rinsed and drained); 2 onion (Vidahia) (diced); 1/4 cup garlic (fresh) (chopped); 1/2 head celery (diced); 1 carrot (diced); 2 bay leaves; 1 potato (Idaho) (peeled and diced); 1 quart water; 2 teaspoons oregano , dry; 2 teaspoons basil (dry); 1 teaspoons cumin (ground); 2 teaspoons thyme (fresh) (chopped ); 1/4 bunch cilantro leaves (fresh) (chopped )

Written by Pritikin Chefs

0.8 min read

Black Lentil Soup

Course: Lunch, Main Course, Main Dish, Soup, Vegetarian

Cuisine: American, International, Mexican, Vegetarian

Yield: people

Materials

1 pound black lentils (dry) soaked overnight, rinsed and drained
2 onion (Vidahia) diced
1/4 cup garlic (fresh) chopped
1/2 head celery diced
1 carrot diced
2 bay leaves
1 potato (Idaho) peeled and diced
1 quart water
2 teaspoons oregano , dry
2 teaspoons basil (dry)
1 teaspoons cumin ground
2 teaspoons thyme (fresh) chopped
1/4 bunch cilantro leaves (fresh) chopped

Instructions

Sauté lentils in large nonstick skillet with onion, garlic, and celery until hot.
Add remaining ingredients, except cilantro, and cook over low heat until beans are tender. (Cooking time varies depending on age of beans.)
When beans are tender, remove bay leaves, add cilantro, and serve.

Notes

Freeze half of the soup in 4 single-serving containers for future lunches and dinners.

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