Black Beluga Lentil Vegetable Soup
Cozy Up with Black Beluga Lentil Vegetable Soup: A Mediterranean Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, nourishing bowl of soup. Today, we’re sharing a recipe for Black Beluga Lentil Vegetable Soup – a vibrant, flavorful, and healthy dish inspired by the Mediterranean diet. This soup is packed with nutrients, easy to make, and perfect for a weeknight dinner or a comforting lunch.
Beluga lentils, often called “black lentils,” are a fantastic choice for soup. They hold their shape beautifully, have a slightly nutty flavor, and are a great source of protein and fiber. Combined with a medley of fresh vegetables and aromatic spices, this soup is a true feast for the senses.
What makes this soup special?
- Nutrient-Rich: Loaded with vitamins, minerals, and antioxidants from the lentils and vegetables.
- Flavorful: The combination of cumin, turmeric, and fresh herbs creates a complex and satisfying flavor profile.
- Easy to Make: This soup comes together in about 80 minutes, with minimal effort.
- Versatile: Perfect as a main course or a hearty side dish.
- Plant-Based & Healthy: A delicious and wholesome option for those following a plant-based diet.
Tips for the Best Black Beluga Lentil Vegetable Soup:
- Rinse the Lentils: Rinsing the lentils before cooking helps remove any debris and ensures a cleaner flavor.
- Don’t Skip the Sauté: Sautéing the onions and celery creates a flavorful base for the soup.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking.
- Add a Splash of Lemon: A squeeze of fresh lemon juice at the end brightens up the flavors.
- Get Creative with Vegetables: Feel free to add other vegetables you enjoy, such as zucchini, spinach, or sweet potatoes.
Frequently Asked Questions:
Q: Can I use red lentils instead of black beluga lentils?
A: While you can, the texture will be different. Red lentils tend to break down more and create a creamier soup. Black beluga lentils hold their shape better and provide a more substantial bite.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.
Q: What can I serve with this soup?
A: Crusty bread, crackers, a side salad, or a dollop of yogurt are all great accompaniments.
We hope you enjoy this comforting and flavorful Black Beluga Lentil Vegetable Soup! It’s a perfect way to nourish your body and soul on a chilly day.
Black Beluga Lentil Vegetable Soup
Ingredients
- 2 T olive oil
- 1 medium onion chopped
- 1 stalk celery chopped
- 3-4 cloves garlic minced
- 3 cups cabbage chopped
- 4 fresh paste tomatoes chopped
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 8 cups veggie broth
- 1 cup black beluga lentils rinsed
- 2 medium carrots chopped
- 1 cup baby potatoes cut in half
- 1/2 tsp fresh thyme
- 1/4 cup cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 2 handfuls kale chopped
Instructions
- Heat olive oil in soup pot. Add onions and celery and sauté for 3-4 minutes.
- Add garlic and cook for another minute before adding cabbage.
- Brown this mixture for 5 minutes then add the tomatoes, cumin and turmeric.
- Cook about 10 minutes until the tomatoes release their juices, then add veggie broth, lentils, carrots, potatoes, fresh herbs, salt and pepper.
- Simmer for 45 minutes, then add two handfuls of chopped kale and cook for another 10-15 minutes.
- Adjust seasonings and serve with your favorite crackers or bread.
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