Today, I went for a walk and broke into a sweat!

It is still winter here…and since I have spent most of my weekend, with my mom and daughter in hospital, waiting on a prognosis for my dad, I hadn’t really checked the temperature. Seeing, we were in the teens and twenties the beginning of the week, I bundled up thinking it would be cold this weekend too. But, when my daughter and I decided to stretch our legs and walk around outside, I was sweating like I had run a mile!
Came in to find out that it was 68 degrees here today!
I love the heat! The heat is simply marvelous! (I didn’t think I would ever refer to 68 degrees as heat – but, live and learn)

Also, thinking this weekend was gonna be cold, I made some marvelous black lentil soup, using the black lentils my mom came across and shared with me.

I was tempted to use these lentils like Ash @ Food Fashion Party did in her savory waffles, but, my blender was not co-operating – so I went with soup – lentil soup is one of my favorites, so I figure why not make it with black lentils.

These lentils held up their texture and shape even after 30 minutes of swimming around in a pool of boiling vegetable stock! I found them to be not as absorbing of the flavors they were surrounded by as their brown and orange counterparts, but instead, had their own distinct taste. Thrown in with a ton of good for you ginger, garlic, onions, and turmeric this soup hit the spot – even on a warm day!

Thank you Katie @ Healthy Diva Eats for hosting the linkup where I can brag about Georgia’s marvelous weather this Sunday and my black lentil soup!

Please stop by and marvel at all who found and highlighted the marvelous in their lives!

Black Lentil Soup

Name: Black Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 0
Ingredients: 2 red onions chopped; 1 inch piece of ginger chopped; 1 inch piece of fresh turmeric chopped; 6 cloves garlic chopped; 3 celery stalks chopped; 1 cup black lentils; 3 cups vegetable stock; Salt and pepper; Paprika; Cumin; 2 tablespoons 100% pumpkin puree; Parsley

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients

2 red onions chopped
1 inch piece of ginger chopped
1 inch piece of fresh turmeric chopped
6 cloves garlic chopped
3 celery stalks chopped
1 cup black lentils
3 cups vegetable stock
Salt and pepper
Paprika
Cumin
2 tablespoons 100% pumpkin puree
Parsley

Instructions

Saute the onions, garlic, ginger and turmeric till onion caramelizes (approx 15 - 20 minutes)
Add the celery and saute
Then add the black lentils, pumpkin, spices and vegetable stock and bring to a boil, then lower heat and let simmer for 25 minutes.

Happy Monday Yall – thank you for reading …now, care to share one thing marvelous about your weekend?

Roasted Plantain Bean Stew Recipe - Savory Spin

Monday 31st of May 2021

[…] couple of our favorite stews are this black lentil stew and this Orange and bean stew – hope you enjoy these recipes as […]

Asmita (@FoodieAsmita)

Monday 10th of February 2014

Hearty, healthy and delicious!

Shashi

Thanks so much Asmita

Alexis @ Hummusapien

Tuesday 4th of February 2014

Mmmmm love the addition of pumpkin and ginger! Soup is so fabulous in the winter. I feel like I eat it like every day!

hotlyspiced

Your soup looks amazing and I love black lentils too. There's a lot of pretty colour in your soup too. I do hope your dad is doing okay xx

mayihavethatrecipe

Love balck lentils, they hold their shape so well and they taste delicious.

Ingredients

Instructions

Did you make this recipe?