This black lentil soup is one of those soups that makes a meal out of a bowl of soup. The combination of lentils and black beans lends to a smooth, creamy texture that is almost indistinguishable from the black beans themselves. The lentils are a good source of protein and fiber as well.
The lentils are also a good source of iron, folate, and vitamin B6.
This soup is actually quite simple, but the combination of black lentils and beans are worth the effort. I highly recommend it and would also add it to the soup pot for lunch or dinner.
The lentil soup is simply a combination of black lentils and white beans. The black lentils are added to the pot when you make the soup, and the white beans are added at the end to help thicken the soup. You could also add chopped onion and garlic and black pepper for extra flavor.
It’s actually a great recipe for a bowlful. Just be cautious not to overcook your lentils since they cook really fast. You will also want to add some salt and pepper.
The recipe I used was from the online recipe site The Food Network.
Because of the large amount of lentils used, I would recommend cooking your lentils in a crockpot (if you don’t have one). This will be a much faster way to make the soup.
The soup’s recipe is from The Food Network, so you will need to look there for a recipe.
I love the concept of lentils. It reminds me a lot of the Asian cuisine that I had a chance to try in college. It’s so light in flavor and so filling. I love that you can add vegetables like broccoli, cauliflower, or zucchini to these lentils. I also added some garlic powder and cilantro for some extra flavor.
The soup is quite a bit like my childhood favorite, and a lot like the one I had in college. I just love the combination of greens, lentils, and garlic. The only thing I would change is to add a little bit of coconut milk. I think the soup might be a bit too heavy for someone weighing 105 pounds, but I usually eat a good deal of whole foods, so I’m sure it wouldn’t hurt.