BLACK LENTIL RECIPES

BLACK GARLIC AND LENTIL SOUP RECIPE | MYRECIPES

Black Garlic and Lentil Soup Recipe | MyRecipes image

For Bar Tartine in San Francisco, chef Nick Balla created this smoky, earthy soup as a tribute to his Hungarian-America father. Dried chiles, paprika sausage, hot paprika, and black garlic--regular garlic roasted for days until it turns sweet and jet black, with a licorice-like flavor--give the soup a rounded spiciness.

Provided by Nick Balla and Cortney Burns

Total Time 1 hours 30 minutes

Yield Serves 6 to 8 (about 14 cups)

Number Of Ingredients 19

Ingredients

1 tablespoon lard or grapeseed oil
1 white onion, cut into half-moons 1/4-in. thick
2 green bell peppers, stemmed, seeded, and cut into 1/2-in. dice
1 serrano chile, stemmed, halved lengthwise, and cut into thin half-moons
6 cups Bar Tartine Chicken Broth or storebought reduced-sodium chicken broth, divided
25 peeled Black Garlic cloves, homemade or storebought, or use roasted regular garlic*
8 dried arbol chiles or 1 tbsp. red pepper flakes
3 ripe medium-size tomatoes, cored and roughly chopped
4 cups Sprouted Black Lentils or 1 3/4 regular dried black lentils
12 ounces dry-cured paprika sausage, such as Hungarian gyulai* or Spanish chorizo, or pepperoni
12 garlic cloves, finely chopped
12 ounces button mushrooms, sliced thin
2 bay leaves
1 to 2 tbsp. hot Hungarian paprika
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
Black pepper
1 cup roasted red peppers, cut into 1-in. chunks
Sour cream, chopped green onions, and chopped fresh cilantro, for topping

Steps:

Heat a large cast-iron frying pan over medium-high heat until a drop of water flicked on the surface sizzles. Melt lard in pan and add onion, bell peppers, and serrano. Cook, stirring occasionally, until vegetables are well charred on the edges but not blackened, about 15 minutes. Let cool, then chop coarsely.
In a blender, combine 2 cups broth, the black garlic, and arbol chiles. Purée until smooth.
Cut sausage into quarters lengthwise, then thickly crosswise. Put in a large pot and add black garlic purée, remaining 4 cups broth, tomatoes, lentils, garlic, mushrooms, and bay leaves. Bring almost to a simmer over medium heat, covered (do not let boil). Add paprika, peppers, and charred vegetables and simmer gently, covered, until lentils begin to fall apart and thicken the soup, about 20 minutes more. Discard bay leaves. Stir in vinegar and salt, and season to taste with black pepper.
Ladle soup into bowls and top each with sour cream, green onions, and cilantro.
*Buy black garlic at blackgarlicna.com. Or, roast garlic: slice off tops of whole heads, drizzle with olive oil, and wrap in foil Roast at 400° until soft, about 1 hour. To use, squeeze pulp out of cloves. Find Hungarian gyulai at bende.com.
Make ahead: Up to 4 days, chilled.

LENTIL AND BLACK BEAN CHILI | RECIPES | WW USA

Lentil and black bean chili | Recipes | WW USA image

This meatless chili is wonderfully warming and filling. The hearty lentils and black beans are a delicious pairing, adding color and their own unique texture. You can of course use two different types of beans, if you like. Try swapping in red kidney beans, pinto beans, or Great Northern beans in place of one of the cans of black beans. The chili is tasty served on its own, but it’s even better when topped with a dollop of sour cream and a sprinkling of shredded sharp cheddar cheese. Adjust the heat level to whatever you and your family’s taste buds can handle, going up or down on the cayenne—or omitting it altogether.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 36 minutes

Prep Time 14 minutes

Cook Time 22 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1.5 cup(s) Dry lentils French-variety, picked over for debris
1 Tbsp Olive oil
1 large Uncooked onion(s) diced
1 large Sweet red pepper(s) diced
2 Tbsp Minced garlic
3 Tbsp Chili powder
2 tsp Dried oregano
1.5 tsp Ground cumin
0.5 tsp Cayenne pepper
1 tsp Kosher salt
29 oz Canned diced tomatoes fire-roasted with chiles, undrained
31 oz Canned black beans rinsed and drained
0.5 cup(s) Cilantro fresh, chopped

Steps:

Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
In a cup, combine chili powder, oregano, cumin, cayenne and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.
Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve. Yields about 1 cup per serving.

Nutrition Facts : Calories 59 kcal

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RED LENTIL SOUP | VEGETABLES RECIPES | JAMIE MAGAZINE

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 296 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges.
3. Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40 to 45 minutes, or until cooked and golden.
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9. Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like.

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