Black Lentils And Potato Soup
June 17, 2022
"Black lentils are wonderful I really like their flavor"
- 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
In pot, heat the olive oil over medium heat.
Add the onion, celery, carrot, bay leaf and salt to taste.
Saute 5-7 minutes, stirring frequently until the veggies are soft.
Turn the heat to low.
Add the chopped potatoes, lentils, 4 cups chicken stock, dried parsley, 1/4 teaspoon salt and a few turns of freshly cracked black pepper.
Bring to a boil , then cover and reduce to a simmer.
Cook for 50 minutes until the lentils are soft and the liquid is absorbed.
This takes about 35 minutes for green or red lentils, and 45 minutes for black lentils.
The pot should be at a gentle rolling simmer.
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.
Take bay leaf out season to taste
Tips & Variations
No special items needed.