BLACK LENTIL SOUP RECIPE - FOOD.COM
Make and share this Black Lentil Soup recipe from Food.com.
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Tip the lentils into a sieve and rinse thoroughly with cold water.
- In a large pot, briskly fry the bacon in the oil until the fat runs and it starts to get crispy.
- Stir in the onion and garlic, lower the heat slightly and cook until the onion starts to soften.
- Stir in the carrots and lemon zest and cook, stirring often, for another five minutes.
- Add the mushrooms and bay leaf.
- Cook for another couple minutes, then add the red pepper and lentils.
- Stir in the vinegar.
- Sift the flour over the top and stir until it disappears.
- Add the stock and bring to a boil, stirring to make sure the flour is completely mixed in.
- Once boiling, reduce the heat and let the soup simmer for 25 minutes or until the lentils and vegetables are tender.
- You may need to add a bit more liquid along the way.
- Stir in the parsley and serve.
Nutrition Facts : Calories 424, FatContent 14.2, SaturatedFatContent 3.1, CholesterolContent 13.1, SodiumContent 459.9, CarbohydrateContent 52.6, FiberContent 18.3, SugarContent 11.2, ProteinContent 22.1
BLACK LENTIL SOUP - PRITIKIN WEIGHT LOSS RESORT
Provided by Eugenia Killoran
Yield 8 people
Number Of Ingredients 13
Steps:
- Sauté lentils in large nonstick skillet with onion, garlic, and celery until hot.
- Add remaining ingredients, except cilantro, and cook over low heat until beans are tender. (Cooking time varies depending on age of beans.)
- When beans are tender, remove bay leaves, add cilantro, and serve.
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