Recipe by Chef John
"There's absolutely nothing wrong with green lentil soup, but once you start making it with black ‘beluga' lentils, you'll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel."
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chopped yellow onion
salt and ground black pepper to taste
cayenne pepper, or to taste
1 1/4 cups
black beluga lentils
chicken broth, or as needed
chopped fresh flat-leaf parsley, divided
extra-virgin olive oil, or as needed
Chef John and his educational, inspirational videos, have given me so much pleasure to watch and reason to create delicious everything! I was given two pounds of crappie filets so while looking through stew, soup, and chowder recipes, I saw and watched his black lentil soup video. I wonder what Chef John would say about using this, his lentil soup recipe, as a base. Since he's not here to try my creation, I (as always) am relying on the opinion of my family. I love my version and so do they. I had small whole green lentils and they stood up to simmering for 45 minutes. Also, I did add half of a chopped jalapeño pepper and 1/2 cup chopped red bell pepper to the onion, carrot, and celery. Another ingredient that appealed to me from a Bermuda fish chowder, 3 tablespoons of tomato paste, I stirred into the chicken broth. The small crappie filets (after sprinkling them with Old Bay seasoning) were added during the final 10 minutes of simmering. What do you think Chef?
Delicious. The black lentils really do make a difference. I've made this twice now, once with green Puy French lentils and once with black beluga. There is a textural difference between the two. The black belugas have more a round shape than most other types and this seems to give it a pearl look and texture. They do tend to hold their structure while they melt in your mouth. Both were creamy and flavorful. I made mine in a pressure cooker to save time. The first time I augmented the broth to 6 cups just to make sure there was enough liquid and the end result was a bit more thin than in the picture but still creamy and delicious. The second time I used 5 cups of broth, cooked 20 minutes in the pressure cooker and it was exactly as it should be: a thick and creamy soup. The cumin and spices are just perfect. It freezes well too. Thanks for the recipe.
I only have one word yum!
This was fantastic! My only change was to chop and add one small tomato because it had to be used. This will be a regular.
This is the most delicious lentil soup I've ever eaten - amazing. We followed the recipe as written. Chef John is talented and creative, and we've used dozens of his recipes without disappointment. Thank you so much for posting this wonderful recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Black Lentil Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
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