Chef John's Black Lentil Soup

Chef John's Black Lentil Soup

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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1 h 20 m servings 348 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 1564 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.
  2. Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.
  3. Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.

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Read all reviews 18
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Just made this recipe and the whole family loved it! I put everything in a small crockpot including the bacon (left in whole strips) and cooked on low for 4-5 hours. I did not precook the bacon...

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 t...

This is THE BEST lentil soup that I have ever made!!!! I omitted the bacon because I do not eat pork, and could not be happier with the results. My kids are raving about it, and my house smells ...

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.

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 ...

I couldn't find any Beluga lentils at my local grocery store so I had to use regular green lentils I had on hand. They still turned out dynamite taste wise, and the texture wasn't all that bad (...

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 disappoin...

I only have one word yum!

This soup was amazing! I added some Lil Smokeys cut into thirds because my family loves them in lentil soup. Otherwise, I followed the recipe exactly. It was well worth ordering the black lentil...

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