Beluga Lentil Soup

Photo: Randy Graham, Valley Vegetarian

Beluga lentils with carrots, celery, and lemon zest.

Lentils are the Rodney Dangerfield of vegetables. They don’t get much respect*.

Lentils, one of the first crops cultivated by man, have been a food source for over 8,000 years. Through much of that time they have been considered the food of the poor people. In ancient Greece the wealthy would never think of serving lentils to their guests or themselves. One exception was Hippocrates, the father of medicine, who prescribed lentils for his patients with liver ailments. Lentils are most important to the diets of people in the Middle East and in India. Many Indian dishes emphasize the more than 50 varieties grown in that country.

My recipe, below, can be made with whatever lentils look good to you. I use Beluga (black) lentils. The addition of lemon provides a lite citrus scent to the soup. Hope you enjoy!

2 cups uncooked Beluga lentils
4-5  medium potatoes (cubed but not peeled)
1 bunch Swiss Chard (chopped)
1 medium onion (chopped)
3 cloves garlic (chopped)
1 tablespoon Better Than Bouillon Vegetable Base
2 tablespoons sea salt
1 teaspoon fresh black pepper
Juice of 1 small lemon

Put lentils and vegetables in pot and add enough water to cover. Add bouillon. Cover and cook for about two hours.

Add sea salt, pepper, lemon juice and additional water, if necessary. Simmer a few more minutes and serve hot. I like to serve this with fresh, soft dinner roles.

See this recipe and more in my Ojai Valley Vegan Cookbook!

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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