Black Lentil Soup
Warm up with a bowl of rich, velvety Black Lentil Soup, a comforting and nutrient-packed dish that's perfect for cozy evenings or meal prep. Featuring hearty black lentils (urad dal) simmered to tender perfection in a spiced base of cumin, coriander, turmeric, and smoked paprika, this soup is as flavorful as it is wholesome. A splash of heavy cream or coconut cream adds a luxurious touch, while fresh cilantro and a squeeze of lemon juice provide bright, zesty notes to balance the earthiness of the lentils. Ready in under an hour, this one-pot recipe is easy to prepare and loaded with plant-based protein and fiber, making it ideal for vegetarians and vegans with a dairy-free option. Pair this soul-soothing soup with crusty bread or a side salad for a satisfying meal that’s as healthy as it is delicious. Perfect for those searching for "hearty lentil soups," "plant-based comfort food," or "easy black lentil recipes."
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Recipe Information
Ingredients
- 1 cup Black lentils (urad dal)
- 4 cups Vegetable broth
- 1 medium Onion
- 4 whole Garlic cloves
- 1 tablespoon Ginger
- 2 medium Tomato
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream or coconut cream
- 2 tablespoons Fresh cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Rinse the black lentils thoroughly under cold water and set aside.
Finely chop the onion, garlic, and ginger. Dice the tomatoes into small pieces.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the garlic and ginger to the pot and sauté for another 1-2 minutes until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, and smoked paprika. Cook the spices for about 30 seconds to release their aroma.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick mixture.
Pour in the vegetable broth and add the rinsed black lentils. Stir to combine.
Season the soup with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes or until the lentils are tender.
Once the lentils are cooked, use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream or coconut cream for a creamy consistency. Adjust seasoning if necessary.
Let the soup simmer for an additional 5 minutes, then stir in the fresh cilantro and lemon juice.
Serve hot, garnished with additional cilantro leaves if desired. Enjoy your hearty Black Lentil Soup!
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.6 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
