Black Lentil Soup Recipe

Name: Black Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup black lentils (6 ounces); 2 cardamom pods; One 1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger; 5 tablespoons unsalted butter; 1 onion cut into 1/2-inch dice; 2 garlic cloves, minced; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1/4 teaspoon garam masala; 2 quarts vegetable stock or low-sodium broth; 1 cup canned crushed tomatoes; Salt

Servings: persons

1 cup black lentils (6 ounces)
2 cardamom pods
One 1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger
5 tablespoons unsalted butter
1 onion cut into 1/2-inch dice
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon garam masala
2 quarts vegetable stock or low-sodium broth
1 cup canned crushed tomatoes
Salt

1
In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water.
2
Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes.
3
Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
4
Melt 3 tablespoons of the butter in the pot.
5
Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes.
6
Reduce the heat to low.
7
Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.
8
Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat.
9
Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour.
10
Stir in the remaining 2 tablespoons of butter and season with salt.
11
Ladle into bowls and serve.

282

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 cup black lentils (6 ounces), 2 cardamom pods, One 1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger, 5 tablespoons unsalted butter, and more.

Yes, Black 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 Lentil Soup

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