CHEF JOHN'S BLACK LENTIL SOUP | ALLRECIPES
There's absolutely nothing wrong with green lentil soup, but once you start making it with black 'beluga' lentils, you'll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel.
Provided by Chef John
Categories Lentil Soup
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.
- Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.
- Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.
Nutrition Facts : Calories 329.2 calories, CarbohydrateContent 44.3 g, CholesterolContent 10.2 mg, FatContent 8.2 g, FiberContent 20.5 g, ProteinContent 20 g, SaturatedFatContent 1.9 g, SodiumContent 267.6 mg, SugarContent 5 g
CHEF JOHN'S BLACK LENTIL SOUP | ALLRECIPES
There's absolutely nothing wrong with green lentil soup, but once you start making it with black 'beluga' lentils, you'll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel.
Provided by Chef John
Categories Lentil Soup
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.
- Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.
- Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.
Nutrition Facts : Calories 329.2 calories, CarbohydrateContent 44.3 g, CholesterolContent 10.2 mg, FatContent 8.2 g, FiberContent 20.5 g, ProteinContent 20 g, SaturatedFatContent 1.9 g, SodiumContent 267.6 mg, SugarContent 5 g
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