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    You are in: Home / Recipes / Black Lentil Soup Recipe
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    Black Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Sackville's Note:

    You'll want to dunk lots of crusty bread in this very healthy soup.

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    Units: US | Metric


    1. 1
      Tip the lentils into a sieve and rinse thoroughly with cold water.
    2. 2
      In a large pot, briskly fry the bacon in the oil until the fat runs and it starts to get crispy.
    3. 3
      Stir in the onion and garlic, lower the heat slightly and cook until the onion starts to soften.
    4. 4
      Stir in the carrots and lemon zest and cook, stirring often, for another five minutes.
    5. 5
      Add the mushrooms and bay leaf.
    6. 6
      Cook for another couple minutes, then add the red pepper and lentils.
    7. 7
      Stir in the vinegar.
    8. 8
      Sift the flour over the top and stir until it disappears.
    9. 9
      Add the stock and bring to a boil, stirring to make sure the flour is completely mixed in.
    10. 10
      Once boiling, reduce the heat and let the soup simmer for 25 minutes or until the lentils and vegetables are tender.
    11. 11
      You may need to add a bit more liquid along the way.
    12. 12
      Stir in the parsley and serve.

    Ratings & Reviews:

    • on August 22, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Black Lentil Soup

    Serving Size: 1 (465 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 424.0
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 3.0 g
    Cholesterol 13.0 mg
    Sodium 459.8 mg
    Total Carbohydrate 52.5 g
    Dietary Fiber 18.2 g
    Sugars 11.2 g
    Protein 22.1 g

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