Hello, it’s snowing.
Baby Bee’s slide in our yard.
Again! I feel like a broken record. We’ve had so much snow, and so many bitterly cold days this winter, it’s just gotten to the point where a blizzard is not even anything to talk about anymore.
It’s not too big of a deal, I guess, because I am mostly home with the boys, and I have food in the kitchen and a warm house, so what do I really have to complain about? Nothing at all, really. I just pull the curtains open and enjoy the bright whiteness, and make lots of soup and cookies. And, get this…TOMS are for sale on Zulily tomorrow! I love it when TOMS are on Zulily, because the boys and I both love to wear our TOMS in the spring and summer, it’s awesome to get great shoes at a great sale price, and I love the one for one campaign. Soooo, set your alarm! They go on sale tomorrow at 9 am EST. (Those are my Zulily affiliate links, but if that bothers you, just google Zulily and go from there).
The other day I was looking through the pantry, and found a forgotten bag of black lentils. I had picked them up last summer, along with a bag of French green lentils just to try them and see if they were any different from the usual red lentils and green lentils that we eat. I decided to try them in a soup, and I was surprised to find out that black lentils are indeed a bit different from red and green lentils. For one thing, they held their shape better than the other varieties. The other thing that was slightly different was the flavor – I find red lentils to be very mild, and green lentils have a bit of a stronger flavor, but these black lentils had a deeper flavor that had an earthy quality. Darryl and I both really liked that earthiness in this soup.
This was a simple soup to make, onions, carrots, mushrooms, broth, plus the lentils…all in one pot. Easy and super healthy.
Black Lentil Soup
- 1 Tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves crushed
- 1 cup baby carrots chopped
- 2 cups white mushrooms sliced
- 1 cup black beluga lentils picked over and rinsed
- 1 32 ounce box vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon white vinegar
Saute the onion, garlic, and carrots in the olive oil over medium heat, until softened, about 5-7 minutes.
Add the mushrooms and cook for about 5 minutes.
Add the lentils, broth, thyme, salt, and pepper.
Bring to a boil, then reduce heat and cook on medium low until lentils are tender, about 30 minutes. If the liquid gets too low, add a bit of water.
Add vinegar and stir. Serve immediately.
I hope you enjoy this soup as much as we did! Have you tried different varieties of lentils? Which type is your favorite?
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