I’ll be making this Black Lentil Soup all winter!

By Yeung Man Cooking · 75 min

Ingredients

Instructions

1. Slice the leek 3/4 of the way down twice, rinse out the dirt and sand, then finely chop. Roughly chop the garlic, finely chop the carrots, cut the potatoes into bite-sized cubes, dice the tomatoes, and rinse and drain the lentils.
2. Heat a stock pot over medium heat. Add the olive oil, then the leek and garlic, and sauté for 4 to 5 minutes. Add the carrots and sauté a few minutes. Stir in the salt, cumin, sweet paprika, turmeric and cayenne.
3. Add the tomatoes, stir, then add the lentils and potatoes and cook a couple of minutes. Add the water, stir, and raise the heat to bring to a boil. Once boiling, simmer on medium-low for 1 hour.
4. Transfer about 5 to 6 cups of soup to a blender and blend on medium-high for about 25 seconds. Carefully pour back into the pot and stir. Garnish with parsley and flaky salt to serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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