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These black caviar lentils (also known as black beluga lentils) came from Ranch Gordo. If you can’t find them locally, they are available online from various sources. I still have onions, garlic, carrots, and tomatoes, so I try to make the most of things from the larder.
It’s a good, hearty vegetarian soup, but you may like to add some sliced turkey kielbasa at the end of the cooking.
Ingredients:
2 tablespoons olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1 tablespoon tomato paste
1 ½ cups diced tomatoes (I used leftover spaghetti sauce + extra water)
1 cup black caviar lentils, rinsed and drained
4 cups vegetable broth (I used Better Than Bouillon)
1 tablespoon lemon juice
Spinach or other greens, optional
Salt and pepper to taste
Instructions
1. In a soup pot, add the olive oil, onion, carrot, and celery, and cook over medium-low heat for 10 minutes until veggies are slightly softened.
2. Add garlic, tomato paste, cumin, paprika, and turmeric. Cook for one minute.
3. Add the diced tomatoes, lentils, and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes or until the lentils and veggies are soft or to your liking. **You may need to add extra water if the soup becomes too thick.
4. Remove from heat, then stir in greens, if using, and lemon juice.
5. Once the greens are wilted, it’s ready to serve.
6. If desired, you could add some sliced turkey kielbasa during the last 5 minutes of cooking.
