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

De Yeung Man Cooking · 75 min

Ingredientes

Preparación

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.

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