I’ll be making this Black Lentil Soup all winter!

black lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are often more affordable and still nutritious.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Using water with herbs can lower sodium intake.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and can be less expensive.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar tang at a lower cost.

Slice the leek 3/4 of the way down, then chop it.

Roughly chop 5-6 cloves of garlic.

Finely chop 2 carrots.

Chop 3 potatoes into bite-sized cubes.

Dice 2 tomatoes.

Rinse and drain 2 cups of black lentils.

Heat 2 tbsp of olive oil in a pot over medium heat.

Add the chopped leek and garlic; sauté for 4-5 minutes.

Add the chopped carrots and sauté for a few minutes.

Stir in 1 tbsp salt, 1 tbsp cumin, 0.5 tbsp sweet paprika, 0.5 tbsp turmeric, and 1 tsp cayenne pepper (optional).

Add the diced tomatoes and stir to deglaze the pan.

Add the black lentils and chopped potatoes; stir well.

Pour in 10 cups of water and stir again.

Bring the mixture to a boil, then reduce heat and let it simmer on medium-low for 1 hour.

Transfer 5-6 cups of the soup into a blender and blend for 25 seconds.

Pour the blended soup back into the pot and stir well.

Garnish with freshly chopped parsley and flaky salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary