Black Lentil Soup Recipe Vegetarian: Easy & Delicious Ideas

Black lentil soup is a hearty, nutritious, and deeply satisfying dish that’s perfect for anyone looking to enjoy a comforting meal without meat. Known for their rich, earthy flavor and firm texture, black lentils (also called beluga lentils) hold their shape beautifully in soups, making this recipe not only delicious but visually appealing as well.

This vegetarian black lentil soup combines simple ingredients like fresh vegetables, aromatic spices, and vegetable broth to create a meal that’s both wholesome and wallet-friendly.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your routine, this soup is a fantastic choice. It’s easy to prepare, packed with protein and fiber, and can be customized with your favorite herbs and spices.

Plus, it freezes well for meal prep or busy weeknights. Let’s dive into why this black lentil soup recipe deserves a spot in your cooking repertoire!

Why You’ll Love This Recipe

This black lentil soup is a nutritional powerhouse that’s both filling and flavorful. The black lentils provide a great source of plant-based protein and fiber, which support digestion and keep you feeling full longer.

The combination of sautéed onions, garlic, and warming spices creates a comforting base, while fresh tomatoes add a subtle tanginess that brightens the soup.

Another reason to love this recipe is its versatility. It’s naturally vegetarian and vegan-friendly, and you can easily adjust the spice levels or add your favorite greens like spinach or kale.

The soup also reheats beautifully, making it ideal for leftovers or meal prep. If you enjoy dishes like New Mexico chili or other hearty soups, this black lentil soup will quickly become a new favorite in your kitchen.

Ingredients

• 1 cup black lentils (beluga lentils), rinsed and drained
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 can (14 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon turmeric powder
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Juice of ½ lemon
• Fresh parsley or cilantro for garnish (optional)

Equipment

• Large pot or Dutch oven for cooking the soup
• Wooden spoon or spatula for stirring
• Measuring cups and spoons
• Knife and cutting board for prepping vegetables
• Ladle for serving
• Fine mesh strainer for rinsing lentils

Instructions

1. Rinse the lentils thoroughly. Use a fine mesh strainer to rinse the black lentils under cold running water. Set aside.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for 5–7 minutes until vegetables soften and onions become translucent.
3. Add the minced garlic and spices. Stir in the garlic, ground cumin, smoked paprika, coriander, and turmeric. Cook for an additional 1–2 minutes until fragrant, stirring frequently to prevent burning.
4. Pour in the diced tomatoes with their juice. Stir to combine all ingredients.
5. Add the rinsed black lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until lentils are tender but still hold their shape.
6. Season the soup. Add salt and black pepper to taste. Stir well.
7. Finish with lemon juice. Stir in the fresh lemon juice just before serving to brighten the flavors.
8. Serve hot and garnish. Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro if desired.

Tips & Variations

“For an extra depth of flavor, try roasting the spices briefly in the pot before adding the vegetables.”

Feel free to customize your black lentil soup with these ideas:

• Add leafy greens: Stir in a couple of handfuls of spinach, kale, or Swiss chard during the last 5 minutes of cooking for added nutrition.
• Use coconut milk: For a creamier texture, add ½ cup of coconut milk toward the end of cooking.
• Spice it up: Add a pinch of cayenne pepper or chopped fresh chili if you like heat.
• Make it smoky: Include a chipotle pepper in adobo sauce or smoked paprika for a smoky kick similar to chipotle black beans and rice.
• Blend part of the soup: Puree half of the soup with an immersion blender for a thicker, creamier consistency, leaving some lentils whole for texture.

Nutrition Facts

Note: Nutrition facts are approximate and based on 4 servings.

Serving Suggestions

This black lentil soup pairs wonderfully with warm, crusty bread or garlic naan for dipping. For a light meal, serve it alongside a fresh green salad tossed with lemon vinaigrette.

You can also enjoy it with a dollop of plain yogurt or a sprinkle of crumbled feta cheese for added creaminess and tang.

If you’re interested in exploring more comforting soups, be sure to check out our New Mexico chili recipe or try the rich and creamy Classico Sun Dried Tomato Alfredo Sauce Recipe to elevate your pasta dishes alongside this soup.

Conclusion

Black lentil soup is a fantastic vegetarian option that’s packed with flavor, nutrition, and comfort. Its simple ingredients come together to create a deliciously hearty meal that’s perfect any time of the year.

Whether you’re cooking for a family dinner or prepping meals for the week, this recipe is easy to scale and customize to your taste preferences.

By incorporating wholesome ingredients like black lentils, fresh vegetables, and warming spices, you’re nourishing your body while enjoying every bite. This soup also serves as a wonderful introduction to plant-based cooking for those new to vegetarian meals.

Give it a try, and you might find yourself coming back to it again and again!

For more delicious recipes to complement your soup nights, explore our Cinnamon Pecan Ice Cream Recipe for dessert or try the savory Cheese Penny Recipe for a tasty side. Happy cooking!

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