Monday, October 9, 2017

Black Lentil Soup


Black Lentil Soup is SO much more flavorful and delicious than Green Lentil Soup.

Yes, black lentils are a little more expensive, BUT very worthwhile for this soup. It is a difference of a couple of shekels, I believe. If you can't do that right now, this soup also works well with other varieties of lentils.

This recipe is so easy! In addition,  you can vary it somewhat to your preferences by adjusting the quantities and types of vegetables. Feel free to get creative! I actually made it a bit heartier today by adding a couple of diced potatoes to the pot.

Black Lentil Soup

olive oil
1 onion, chopped
4 cloves garlic, chopped
4 stalks celery, chopped
4-6 carrots, sliced or diced
6+ cups water
500g black lentils
seasonings: salt, pepper, parsley, oregano, whatever else you like

Pick over the lentils (there are often stones in the black lentils) and rinse them. Set them aside. Heat olive oil in soup pot. Add chopped onion, chopped garlic, diced celery and carrots to olive oil. cook till onion is starting to carmelize. Add 6 or more cups water (depending on your pot) and the lentils. Bring to a boil. Simmer for 20-30 min. Add seasonings (I used pasley, salt, pepper, and oregano, sometimes smoked paprika), and simmer a few more minutes. It should be nice and thick and fragrant when you serve it...

My family loves to pair this with fresh rolls, but garlic bread or pitot works well too! 

This can be a quick meal on it's own, or the start to a bigger meal.

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