Go Back
–+ servings

Black Lentil Soup

No ratings yet
Print Recipe
Course Lunch, Main Course, Main Dish, Soup, Vegetarian
Cuisine American, International, Mexican, Vegetarian
Servings 8 people

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

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.
Tried this recipe?Let us know how it was!