Black Lentil Soup
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You'll want to dunk lots of crusty bread in this very healthy soup.
- Ready In:
- 55mins
- Serves:
- Units:
1
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ingredients
- 2 red onions, finely chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 red pepper, chopped
- 1 unwaxed lemon, zested
- 50 g mushrooms, quartered
- 1 bay leaf
- 200 g black lentils
- 4 slices bacon
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
- 1⁄2 tablespoon flour
- 1 liter chicken stock
- 2 -3 tablespoons chopped parsley
directions
- Tip the lentils into a sieve and rinse thoroughly with cold water.
- In a large pot, briskly fry the bacon in the oil until the fat runs and it starts to get crispy.
- Stir in the onion and garlic, lower the heat slightly and cook until the onion starts to soften.
- Stir in the carrots and lemon zest and cook, stirring often, for another five minutes.
- Add the mushrooms and bay leaf.
- Cook for another couple minutes, then add the red pepper and lentils.
- Stir in the vinegar.
- Sift the flour over the top and stir until it disappears.
- Add the stock and bring to a boil, stirring to make sure the flour is completely mixed in.
- Once boiling, reduce the heat and let the soup simmer for 25 minutes or until the lentils and vegetables are tender.
- You may need to add a bit more liquid along the way.
- Stir in the parsley and serve.
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RECIPE MADE WITH LOVE BY
@Sackville
Contributor
@Sackville
Contributor
"You'll want to dunk lots of crusty bread in this very healthy soup."
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