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Black Lentil Soup
Course:
Lunch, Main Course, Main Dish, Soup, Vegetarian
Cuisine:
American, International, Mexican, Vegetarian
Yield:
8
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.