Black Lentil Soup

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0.8 min read

Black Lentil Soup

Course: Lunch, Main Course, Main Dish, Soup, Vegetarian
Cuisine: American, International, Mexican, Vegetarian
Yield: 8 people


  • 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


  • 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.


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