Preparation: 20+ minutes
Cooking: 1 hour
Dried beans are a really affordable source of protein! You may have a favorite lentil; I love to splurge on black ‘beluga' lentils.
- 3 teaspoons olive oil
- 1 cup chopped yellow onion
- 2 cloves crushed garlic
- 1 cup diced carrots
- 1 cup diced celery
- salt and ground black pepper to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1 pinch cayenne pepper, or to taste
- 1 1/4 cups black beluga lentils
- 5 cups chicken broth, or as needed
- 1 bay leaf (if you have some)
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1 teaspoon extra-virgin olive oil, or as needed
Heat oil in a large pot over medium heat. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.
Pour lentils into this mixture.
Add chicken broth, garlic, and bay leaf.
Bring to a simmer, then reduce heat to low.
Cook 45 minutes to 1 hour, until lentils are tender. Add more chicken broth as needed.
Take out the bay leaf and throw it away.
Season with salt, black pepper, and cayenne pepper to taste.
Add 3 tablespoons parsley and stir.
Serve in bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil or top with Greek yogurt.
This soup is very good with greens.
Adapted from Chef John's Black Lentil Soup. The biggest changes were to take out 4 ounces of chopped bacon and to add garlic.