• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Posts
  • Recipes
  • about
  • Affiliate Disclosure Policy
  • Shop Best Finds
    • Groceries
    • Tools
    • Favorite Cookbooks
    • Care Products

Nutrient-dense, meticulous, unique recipes

Cookd Pro: A Genesis Child Theme for Food & Lifestyle Bloggers

45 February 25, 2020

vegan black lentil soup: how to make it zesty and flavorful

DifficultyBeginner

Vegan • Gluten-, Grain- and Potato-free • Low Glycemic • Suitable for Diabetics • Quick and Easy •  Delicious

As I am sharing with you the Vegan Black Lentil Soup recipe, I wish to thank my Mom. She discovered or conceived many recipes on this blog. She enjoys bountiful flavors found in the Middle Eastern cuisine and searches through myriads of books to find the right inspiration. Mom discovered the prototype for the Vegan Black Lentil Soup in a German cookbook by Ali Güngörmüş. See Ali Güngörmüs, Das Kochbuch (German) (Oct. 20, 2008); see also a Wikipedia article about Mr. Güngörmüş. And she was right on! This hearty and comforting soup is infused with subtle flavors from ginger and orange zest. Before bringing this recipe to you, we've substantially modified it. Most importantly, we cook our black lentils (beluga lentils) separately and thoroughly before adding them to the soup. (The original recipe would have you sauté the lentils with onions and tomatoes for about 15-18 minutes.) To add more flavor to our Vegan Black Lentil Soup, we use a high-quality tomato sauce in place of the diced tomatoes. Rather than the starchy conventional potato, we use the Japanese sweet potato. We also omit sugar, brown butter, and Crema di Balsamico. Finally, we double the amounts of orange zest and our favorite, incredibly versatile herb - thyme.

Yields8 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
 1 lb organic black lentils (beluga lentils), sorted and rinsed
 1 bay leaf
 ½ cup tbsp avocado oil or organic olive oil
 4 medium to large shallots, diced
 1 large garlic clove, minced
 6 sprigs of fresh thyme, stems discarded
 ½ tsp freshly ground black peppercorns or grains of paradise
 1 large (weighing 16 oz to 18 oz) Japanese sweet potato, diced into pieces of the same size as your macadamia nuts
 1 tbsp calcium-chloride-free, BPA-free tomato paste
 16 oz (450 gr) good quality tomato sauce
 1 piece of ginger, peeled and grated (about 1 inch long)
 2 stripes of organic orange zest, each 2.3 inch wide x 4 inch long
 5 oz (140 gr) roasted unsalted macadamias
 1 cup vegetable broth. We use broth from Rapunzel No Salt Added Vegan Cubes.
What to Do:
Prepare the Lentils:
1

In a 5.5-quart Dutch oven or pot, combine 10 cups of hot water with organic black lentils (beluga lentils). Add a bay leaf. Simmer gently with lid ajar for about 25 minutes.

Prepare the Base:
2

Meanwhile, in a large 9-inch pan, warm up all of the oil over medium heat. Add shallot, thyme and garlic and saute until translucent, about 5 minutes. Now add the Japanese sweet potato and 1 cup of broth. Increase heat to high and cook until the potatoes are semi-soft, for about 5 minutes.

3

Next, add tomato sauce, tomato paste, ginger, freshly ground black peppercorns or grains of paradise , and orange zest and mix well. Bring the mixture to boil over high heat. Reduce heat to very low and cook uncovered, periodically stirring, for 20 to 25 minutes.

Combine:
4

If you have excess liquid in pot with the lentils, scoop out or drain the excess liquid. Discard the bay leaf. Pour the base into the lentils and stir. If you want your soup thinner, add up to 1 cup of broth. Over medium-high, cook the soup for about 5 minutes.

5

Pour the Vegan Black Lentil Soup into your favorite bowls and top with roasted unsalted macadamia nuts.

Enjoy!
Vegan Black Lentil Soup with orange zest and ginger, Ali Güngörmüs inspired, by Foodjoya

Ingredients

 1 lb organic black lentils (beluga lentils), sorted and rinsed
 1 bay leaf
 ½ cup tbsp avocado oil or organic olive oil
 4 medium to large shallots, diced
 1 large garlic clove, minced
 6 sprigs of fresh thyme, stems discarded
 ½ tsp freshly ground black peppercorns or grains of paradise
 1 large (weighing 16 oz to 18 oz) Japanese sweet potato, diced into pieces of the same size as your macadamia nuts
 1 tbsp calcium-chloride-free, BPA-free tomato paste
 16 oz (450 gr) good quality tomato sauce
 1 piece of ginger, peeled and grated (about 1 inch long)
 2 stripes of organic orange zest, each 2.3 inch wide x 4 inch long
 5 oz (140 gr) roasted unsalted macadamias
 1 cup vegetable broth. We use broth from Rapunzel No Salt Added Vegan Cubes.

Directions

What to Do:
Prepare the Lentils:
1

In a 5.5-quart Dutch oven or pot, combine 10 cups of hot water with organic black lentils (beluga lentils). Add a bay leaf. Simmer gently with lid ajar for about 25 minutes.

Prepare the Base:
2

Meanwhile, in a large 9-inch pan, warm up all of the oil over medium heat. Add shallot, thyme and garlic and saute until translucent, about 5 minutes. Now add the Japanese sweet potato and 1 cup of broth. Increase heat to high and cook until the potatoes are semi-soft, for about 5 minutes.

3

Next, add tomato sauce, tomato paste, ginger, freshly ground black peppercorns or grains of paradise , and orange zest and mix well. Bring the mixture to boil over high heat. Reduce heat to very low and cook uncovered, periodically stirring, for 20 to 25 minutes.

Combine:
4

If you have excess liquid in pot with the lentils, scoop out or drain the excess liquid. Discard the bay leaf. Pour the base into the lentils and stir. If you want your soup thinner, add up to 1 cup of broth. Over medium-high, cook the soup for about 5 minutes.

5

Pour the Vegan Black Lentil Soup into your favorite bowls and top with roasted unsalted macadamia nuts.

Enjoy!
vegan black lentil soup: how to make it zesty and flavorful
IngredientsDirections

Primary Sidebar

Connect on Social Media

Footer

ENJOY MY RECIPES?
GET FREE RECIPES AND EXCLUSIVE GOODIES TO YOUR INBOX

Unless otherwise noted, all content on foodjoya.com is licensed and the original creation and property of foodjoya.com. You may use recipes from foodjoya.com only if your usage of the recipes strictly adheres to the following license criteria: (1) you must credit the recipe to foodjoya.com; (2) your credit must be linked back to the original recipe at foodjoya.com; and (3) you are not using any recipes from foodjoya.com for commercial purposes. You may use photographs from foodjoya.com only if you link each photograph you use back to the origianl location on our site; otherwise you are strictly prohibited from using the photographs from foodjoya.com.

Maintained by WebOfTwo | Hosted on Fly Wheel