Black lentils are smaller than black beans and have a deep, rich, earthy (though not dirty) taste. They have a thicker skin that helps them hold their shape yet they are tender and toothsome.
PrintBlack Lentil and Vegetable Soup
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 3 – 5 tablespoons extra virgin olive oil
- 3 – 4 carrots, diced medium
-
2 – 3 medium potatoes, scrubbed and diced
-
3 – 4 celery stalks, diced or 1 medium fennel bulb, cored and chopped
-
1 large onion, diced
- 3 cloves garlic, minced
- fine ground pepper
- 1 cup vermouth or dry white wine
- 4 tablespoons nutritional yeast
- 1 28-ounce can tomato sauce or diced tomatoes with juice
- 4 tablespoons tomato paste
- 1 tablespoon marmite or vegemite
- 4 cups cooked black lentils with juices
- 2 cups vegetable stock or Better than Bullion Vegetable Soup Base
- 1 – 2 tablespoons soy sauce or tamari
- 1 stick earth balance
Instructions
- While the black lentils are cooking in an instant pot, heat olive oil over medium low heat in a large heavy bottom pan.
- Chop carrots, celery, onions and potatoes and layer them into soup pot. Add garlic and season with pepper. Let vegetables cook without stirring for 10 minutes.
-
Once carrots have begun to caramelize, add vermouth or white wine and stir to deglaze the pan. Add nutritional yeast and mix all vegetables together. Add tomatoes, tomato paste, and marmite or vegemite. Stir to distribute.
-
Once the potatoes are tender, stir in 4 cups black lentils with their juices. If the soup is too thick, stir in some veggie broth or bullion.
-
Taste soup and add soy sauce if needed. Remove from the heat and stir in earth balance and more pepper if needed.
Notes
This recipe uses about half of the black lentil recipe if you made the full 1 lb. bag.
