Chef John's Black Lentil Soup

Ingredients

  • 1 teaspoon extra-virgin olive oil, or as needed
  • ¼ cup chopped fresh flat-leaf parsley, divided
  • 1 bay leaf
  • 5 cups chicken broth, or as needed
  • 1 ¼ cups black beluga lentils
  • 1 pinch cayenne pepper, or to taste
  • ¼ teaspoon dried thyme
  • + 6 more ingredients
    • ½ teaspoon ground cumin
    • 1 cup diced celery
    • 1 cup diced carrots
    • 1 cup chopped yellow onion
    • 4 ounces bacon, chopped
    • 2 teaspoons vegetable oil

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...

View full recipe at SpringPad

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