Black Lentil Soup
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!
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.
Well, now I have one more reason (and recipe to choose) to try lentils!!!
I’m sorry that you spent the weekend in the hospital – I hope that your dad is doing better!!
Wow, this soup sounds so flavorful! I love turmeric and lentils. This soup would be perfect for staying warm!
I love lentils but still haven’t tried black lentils yet. This soup sounds wonderful with the pumpkin puree and tumeric – super warming and comforting. Hope your dad is okay Shashi and the weather stays warm where you are.
Oh I love lentil soup – we’re actually having it for dinner tonight! I haven’t ever used black lentils – but I do keep seeing them at whole foods! I need to give them a try. I hope that your dad is okay – thinking of you!
This looks so yummy!
A bowl of soup is just what I ask for this winter. This soup sounds healthy and full a flavor!!!
K how did I not know black lentils existed?!?
Hope your Dad is okay!
I usually cook black lentils in the pressure cooker to speed up the process, but damn, those little dark dots are one toughy thing.
BTW I’m so sorry to hear about your dad, my thoughts and prayers go to you and your family.
So sorry to read about your father…hope that he is doing better.
68 degrees! Haven’t seen that temp here in NY in months!
I’ve never had black lentils but I am sure they are delicious, the soup sounds great. Really like that you added pumpkin puree.
68 would -definitely- feel like heat — we’re currently sitting at a balmy 5F 😉 I’ve never cooked with black lentils before, but I’ve been craving a comforting lently dish, so I’m thinking I’ll have to pick up a baggie the next time I’m in the store.
Hope your week is off to a great start, lovely lady. Keeping you and your family in my prayers <3
It was 82 here yesterday.
Sorry, had to do it.
I am sorry about your dad Shashi, I’ll keep him in my prayers!
I just got a bunch of lentils and, confession, I have never cooked with them!
Done.
My black lentils take 2 hours to cook. I go crazy when I have to prepare them. I guess I should just buy a different variety 🙂 I really don’t want to give up such a hearty dish. I’m so inspired by this recipe now.
I’ve never cooked or even had black lentils before. Looks delicious though.
Just want to let you know you, & your family are in my prayers and thoughts. Wish I could be there to help you guys out and even bring some lunch! Keep smiling, dear xoxo
I love lentil soups… this looks wonderfully flavorful. When you start with garlic and ginger… it’s always good in my book. Hope your Dad feels better… sorry to hear he’s in the hospital.
PS.. 68 degrees is like a heatwave these days after the minus degree we were all getting. 🙂
Love the vegetable stock in this lentil soup recipe. Gives it so much more flavor 🙂
Stay warm!