Extraordinary Black Lentil Soup


At a glance
This extraordinary black lentil soup is hearty, delicious, and perfect for meal prep. Rich in flavor with a creamy texture, it's a comforting dish that's easy to make.
Ingredients
- 3/4 of a leek, sliced and chopped
- 5 to 6 pieces of garlic, roughly chopped
- 2 carrots, finely chopped
- 3 potatoes, chopped into bite-sized cubes
- 2 tomatoes, diced
- 2 cups of black lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon cumin
- 1/2 tablespoon sweet paprika
- 1/2 tablespoon turmeric
- 1 teaspoon cayenne pepper (optional)
- 2.5 liters (10 cups) of water or unsalted veggie stock
- Fresh parsley for garnish
- Flaky salt for garnish
Method
- 1
Slice down the leek 3/4 of the way, turn it over, and slice down 3/4 of the way.
- 2
Chop the leek.
- 3
Roughly chop the garlic.
- 4
Finely chop the carrots.
- 5
Chop the potatoes into bite-sized cubes.
- 6
Dice the tomatoes.
- 7
Rinse and drain the black lentils, then set aside.
- 8
In a pot over medium heat, add 2 tablespoons of olive oil.
- 9
Add the sliced leek and garlic; sauté for 4 to 5 minutes.
- 10
Add the chopped carrots and sauté for a few minutes.
- 11
Stir in 1 tablespoon of salt, 1 tablespoon of cumin, 1/2 tablespoon of sweet paprika, 1/2 tablespoon of turmeric, and optional 1 teaspoon of cayenne pepper.
- 12
Add the diced tomatoes and stir to deglaze the pan.
- 13
Add the black lentils and potatoes, then stir well.
- 14
Pour in 2.5 liters (10 cups) of water or veggie stock, stir, and increase heat to bring to a boil.
- 15
Once boiling, give the soup a good stir and reduce heat to simmer on medium-low for 1 hour.
- 16
Transfer 5 to 6 cups of the soup into a blender or use a stick blender.
- 17
Blend on medium high for about 25 seconds to thicken the soup.
- 18
Pour the blended soup back into the pot and stir.
- 19
Plate the soup generously and garnish with freshly chopped parsley and flaky salt.
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