black lentil soup

If you enjoy the cuisine of Italy, you&#x27;re going to love this Italian Black Lentil Soup! It&#x27;s bursting with delicious flavor and will make your kitchen smell like a fabulous little trattoria!

Italian Sausage Black Lentil Soup

onion

garlic (finely minced)

Italian seasoning

dry white wine

chicken broth

lentils

red peppers

San Marzano tomatoes

bay leaves

salt

black pepper

red wine vinegar

basil leaves (roughly chopped if they're large)

Parmesan (for topping)

extra basil leaves

In a large soup pot or Dutch oven, cook the sausage over medium heat, breaking it up with a metal spatula, until it’s in small, bite-size pieces. Continue cooking until it’s nice and golden brown. Remove the sausage to a plate with a slotted spoon. Leave 2 tablespoons of fat in the pot and discard any extra.

Add the onion to the pot and cook over medium-low for 4-5 minutes, until softened and translucent. Stir the onions occasionally as they cook, scraping up the brown sausage bits on the bottom of the pan as the onions give off their juices.

Add the garlic and Italian seasoning. Cook for another 30 seconds, stirring continuously. Pour the wine into the pot and bring to a boil. Cook, stirring occasionally until most of the liquid has been evaporated.

Add the chicken broth, Italian sausage and lentils to the pot and bring to a boil.

While the mixture is coming to a boil, drain the roasted red peppers and discard the liquid. Break the peppers into bite-size pieces with your fingers and add to the pot. Next drain the tomatoes over a bowl, reserving the liquid. Break the tomatoes into bite-size pieces with your fingers and add to the pot along with the tomato liquid.

Add the bay leaves, salt and pepper to the pot and bring to a boil. Reduce to a nice steady simmer and cook, covered (with the lid slightly vented), for 45-50 minutes. Remove from heat and add the red wine vinegar and chopped basil. Stir to combine.

Taste the soup. The lentils should be firm, but creamy on the inside.(Black lentils can vary in their cooking time depending on their age, so you may need to cook some  a bit longer.) Add more salt, if needed. Remove the bay leaves. I like to let this soup sit for about 30 minutes before serving to allow the flavors meld and marry. Serve garnished with more fresh basil and a bowl of shaved parmesan to pass at the table. Enjoy!

This black lentil soup is a comforting recipe that combines the hearty texture of black lentils with a delicious mix of vegetables and spices.

Black Lentil Soup

olive oil

onion,

carrots, diced

celery stalks, diced

garlic,

cumin

paprika

turmeric

tomato paste

(14 oz) diced tomatoes

black lentils,

vegetable broth

bay leaf

baby spinach

lemon juice

Salt and pepper

In a large pot, add the olive oil and heat over medium heat for 30 seconds.

Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly.

Add the garlic, tomato paste, cumin, paprika, and turmeric. Cook for one minute until fragrant.

Add the diced tomatoes, lentils, vegetable broth, and bay leaf. Bring to a boil then reduce heat to low and simmer for 30 minutes or until the lentils are softened.

Remove from heat and discard the bay leaf, then stir in spinach and lemon juice.

Let the soup sit for 1-2 minutes until the spinach is wilted. Divide into bowls and season with salt and pepper to taste.

Hi Liz. I enjoy trying out your lovely recipes. Lentils are an  integral part of Indian cuisine and we use them almost on a daily basis. It is interesting to see the different adaptations of one of our staple ingredients. 

I tried this soup and it was absolutely delicious! The only thing that added was sweet potatoes, cut in small pieces… it gave a natural sweetness to it! So good! I would definitely make it again!

Best lentil soup I've ever made. Making a double batch today!!

Omg ! This recipe was amazing! I made this soup tonight and it was one of the best ones I have ever made. Ingredients and proportions are just perfect! I added cashew sour cream and fresh cilantro as toppings and it was a true delish. Next week, I will try to make a version of it with rainbow Swiss chard instead of spinach and butternut squash instead of carrot. Yummy ! Thank you for the great recipe ! 

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Italian Sausage Black Lentil Soup

Black Lentil Soup

Top 2 black lentil soup recipes from across the web

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Italian Sausage Black Lentil Soup

Black Lentil Soup

The most viewed black lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine