Black Lentils And Potato Soup
"Black lentils are wonderful I really like their flavor"
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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