Black as Night Lentil Soup with a Mexican Flavor

Pareve and vegan

Serves 6 generously

Ingredients         rsz 03 shmot black lentils copy

• 1 whole head of garlic
• 2 Tbsp. olive oil
• 2 c. chopped onion
• 1½ c. chopped carrots
• 1 c. chopped celery
• 8 c. pareve chicken broth
• 2 c. black lentils, rinsed
• ½ c. chopped cilantro or parsley
• 2 bay leaves
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• 1½ tsp. hot pepper sauce (use less if you have guests with an aversion to spicy and hot)
• 1 tsp. salt
• ¼ tsp. ground black pepper
• 1 tsp. sherry vinegar


Prepping the garlic (75-80 min.) Prep the garlic first. Then prep the vegetables and cook the soup while the garlic is in the oven.

  1. Preheat oven to 325º.
  2. Remove the skin from the garlic head, but don’t separate the cloves or peel them.
  3. Rub about 1 tsp. olive oil (or spray with olive oil spray) on garlic head, wrap in foil and bake for 1 hr.
  4. Cool for 10 min.
  5. Separate cloves and squeeze to extract the pulp.
  6. Reserve in a small bowl.

Cooking the Soup (45 min.)

  1. Heat olive oil in a Dutch oven over medium high heat.
  2. Add onion, carrot, and celery and sauté 5 min. or until softened.
  3. Stir in broth, lentils, parsley or cilantro, bay leaves and bring to a boil.
  4. Cover, reduce heat, and simmer 25-30 min. until lentils are tender.
  5. Remove and discard bay leaves.
  6. Add garlic and spices to the soup.
  7. Purée in a blender or use an immersion blender.
  8. Stir in sherry vinegar before serving.

Shopping for black lentils
Black lentils have not disappeared into a black hole of yesterday’s trendy foods, but they can be hard to find. If you can’t find them at your local grocery (Bob’s Red Mill and Whole Foods 365 brands do package them), try a Mexican grocery. And, of course, sells black lentils. Maybe they'll arrive by drone.

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