Black Lentil Soup | Connie Costello Health Coach

Black Lentil Soup



  • Serves 5
  • 4 cups vegetable broth
  • 1 cup water
  • 1 cup dried black lentils
  • 3 vine ripe tomatoes, quartered
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 small cinnamon stick
  • 1 bay leaf
  • 1 tablespoon fresh lime juice
  • salt and pepper to taste
  • Parsley for garnish

In a large saucepan mix all ingredients. Bring to a boil over high temperature then lower to medium temperature, cover and simmer for 25 minutes or until lentils are cooked through.

Remove from heat, discard cinnamon stick and bay leaf, let cool. In a high-speed blender process soup in batches until desired consistency. Pour soup back into large saucepan heat over medium heat, add lime juice and season with salt and pepper.

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