Description
A hearty and comforting black lentil soup made with tender beluga lentils, aromatic vegetables, and warm spices, finished with fresh lemon juice and parsley for brightness.
Ingredients
Scale
- 1 cup black lentils, rinsed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion, carrots, and celery, and sauté for 5 to 7 minutes until softened.
- Stir in minced garlic, ground cumin, smoked paprika, and dried thyme, and cook for 1 minute until fragrant.
- Add rinsed black lentils, vegetable broth, and water, and stir to combine.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 25 to 30 minutes until lentils are tender.
- Season with salt and black pepper to taste.
- Stir in fresh lemon juice.
- Ladle into bowls and garnish with chopped parsley before serving.
Notes
- For a thicker texture, blend one cup of the soup and stir it back in.
- Taste before adding extra salt, as broth salt levels vary.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
Keywords: black lentil soup, beluga lentil soup, vegan lentil recipe, hearty plant based soup, healthy lentil dinner