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?
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.
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.
* 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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