Printable Recipe
Creamy Black Lentil Soup
A hearty black lentil soup with potatoes, carrots, tomatoes and warming spices, partially blended for a thick texture.
Prep time
20 min
Cook time
1 hr
Total time
1 hr 20 min
Yield
6
Ingredients
15
Steps
20
Filed under: lentils, potato, carrot, tomato, blended, stovetop.
Source channel: Yeung Man Cooking
Key ingredients
leek, sliced and chopped, garlic cloves, roughly chopped, carrots, finely chopped, potatoes, cut into bite-sized cubes, tomatoes, diced.
Ingredients
- 3/4 leek, sliced and chopped
- 5–6 garlic cloves, roughly chopped
- 2 carrots, finely chopped
- 3 potatoes, cut into bite-sized cubes
- 2 tomatoes, diced
- 2 cups black lentils, rinsed and drained
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp ground cumin
- 1/2 tbsp sweet paprika
- 1/2 tbsp turmeric
- 1 tsp cayenne pepper, optional
- 2.5 litres water or unsalted vegetable stock
- Fresh parsley, to serve
- Flaky salt, to serve
Method
- Prepare the leek, garlic, carrots, potatoes and tomatoes.
- Rinse and drain the black lentils.
- Heat the olive oil in a large stockpot over medium heat.
- Add the leek and garlic.
- Sauté for 4–5 minutes.
- Add the carrots.
- Cook for a further few minutes.
- Stir in the salt, cumin, paprika, turmeric and cayenne, if using.
- Add the tomatoes.
- Stir well, scraping any browned spices from the bottom of the pot.
- Add the lentils and potatoes.
- Pour in the water or vegetable stock.
- Bring the soup to the boil.
- Reduce the heat.
- Simmer for 1 hour, stirring occasionally.
- Transfer 5–6 cups of soup to a blender or use a stick blender.
- Blend briefly, leaving some texture.
- Return the blended portion to the pot.
- Stir until evenly combined.
- Serve with parsley and flaky salt.