Black Garlic And Lentil Soup Recipe

Name: Black Garlic And Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lard or grapeseed oil; 1 white onion, cut into half-moons 1/4-in. thick; 2 green bell peppers, stemmed, seeded, and cut into 1/2-in. dice; 1 serrano chile, stemmed, halved lengthwise, and cut into thin half-moons; 8 dried arbol chiles or 1 tbsp. red pepper flakes; 3 ripe medium-size tomatoes, cored and roughly chopped; 12 ounces dry-cured paprika sausage, such as Hungarian gyulai* or Spanish chorizo, or pepperoni; 12 garlic cloves, finely chopped; 12 ounces button mushrooms, sliced thin; 2 bay leaves; 1 to 2 tbsp. hot Hungarian paprika; 2 tablespoons apple cider vinegar; 2 teaspoons kosher salt; Black pepper; 1 cup roasted red peppers, cut into 1-in. chunks; Sour cream, chopped green onions, and chopped fresh cilantro, for topping

Servings: persons

1 tablespoon lard or grapeseed oil
1 white onion, cut into half-moons 1/4-in. thick
2 green bell peppers, stemmed, seeded, and cut into 1/2-in. dice
1 serrano chile, stemmed, halved lengthwise, and cut into thin half-moons
8 dried arbol chiles or 1 tbsp. red pepper flakes
3 ripe medium-size tomatoes, cored and roughly chopped
12 ounces dry-cured paprika sausage, such as Hungarian gyulai* or Spanish chorizo, or pepperoni
12 garlic cloves, finely chopped
12 ounces button mushrooms, sliced thin
2 bay leaves
1 to 2 tbsp. hot Hungarian paprika
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
Black pepper
1 cup roasted red peppers, cut into 1-in. chunks
Sour cream, chopped green onions, and chopped fresh cilantro, for topping

1
Heat a large cast-iron frying pan over medium-high heat until a drop of water flicked on the surface sizzles. Melt lard in pan and add onion, bell peppers, and serrano. Cook, stirring occasionally, until vegetables are well charred on the edges but not blackened, about 15 minutes. Let cool, then chop coarsely.
2
In a blender, combine 2 cups broth, the black garlic, and arbol chiles. Puree until smooth.
3
Cut sausage into quarters lengthwise, then thickly crosswise. Put in a large pot and add black garlic puree, remaining 4 cups broth, tomatoes, lentils, garlic, mushrooms, and bay leaves. Bring almost to a simmer over medium heat, covered (do not let boil). Add paprika, peppers, and charred vegetables and simmer gently, covered, until lentils begin to fall apart and thicken the soup, about 20 minutes more. Discard bay leaves. Stir in vinegar and salt, and season to taste with black pepper.
4
Ladle soup into bowls and top each with sour cream, green onions, and cilantro.
5
*Buy black garlic at
6
. Or, roast garlic: slice off tops of whole heads, drizzle with olive oil, and wrap in foil Roast at 400u00b0 until soft, about 1 hour. To use, squeeze pulp out of cloves. Find Hungarian gyulai at bende.com.
7
Make ahead: Up to 4 days, chilled.

900

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon lard or grapeseed oil, 1 white onion, cut into half-moons 1/4-in. thick, 2 green bell peppers, stemmed, seeded, and cut into 1/2-in. dice, 1 serrano chile, stemmed, halved lengthwise, and cut into thin half-moons, and more.

Yes, Black Garlic And Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Garlic And Lentil Soup

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