Black Lentils And Potato Soup

2
Servings
9m
Prep Time
60m
Cook Time
1h 9m
Ready In

Recipe: #38950

June 17, 2022



"Black lentils are wonderful I really like their flavor"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (786.1 g)
  • Calories 669.1
  • Total Fat - 20.6 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 14.4 mg
  • Sodium - 1063.8 mg
  • Total Carbohydrate - 86.3 g
  • Dietary Fiber - 26.4 g
  • Sugars - 12.4 g
  • Protein - 35.9 g
  • Calcium - 101.4 mg
  • Iron - 8.9 mg
  • Vitamin C - 29.8 mg
  • Thiamin - 1 mg

Step 1

In pot, heat the olive oil over medium heat.

Step 2

Add the onion, celery, carrot, bay leaf and salt to taste.

Step 3

Saute 5-7 minutes, stirring frequently until the veggies are soft.

Step 4

Turn the heat to low.

Step 5

Add the chopped potatoes, lentils, 4 cups chicken stock, dried parsley, 1/4 teaspoon salt and a few turns of freshly cracked black pepper.

Step 6

Bring to a boil , then cover and reduce to a simmer.

Step 7

Cook for 50 minutes until the lentils are soft and the liquid is absorbed.

Step 8

This takes about 35 minutes for green or red lentils, and 45 minutes for black lentils.

Step 9

The pot should be at a gentle rolling simmer.

Step 10

There may be a little liquid left in the pot, just leave it here and the lentils will continue to expand. Watch it carefully towards the end as it burns and sticks keep adding a little water as it finishes up cooking.

Step 11

Take bay leaf out season to taste

Tips & Variations


No special items needed.