I ordered some lentils from Rancho Gordo and couldn't wait to put them in a soup. I also was able to use some of the purple carrots I grew this summer in the soup as the lentils were the Black Caviar Lentils (they only look small and black but don't taste or have anything to do with fish!). You can see the color tinge the carrots gave the soup. The soup turned out great! It is very hardy and would lend itself well if you wanted to add some sort of meat to your soup. I used the Rancho Gordo lentils, but you can use any lentils you have. I hope you try it!
Lentil and Potato Soup
1 cup Rancho Gordo Black Caviar Lentils (or any lentil you have)
2 tsp. minced garlic
½ cup yellow onion diced
2 large potatoes, peeled & diced
2 large carrots, peeled & chopped
1 large stalk celery, chopped
1 bunch kale, chopped
8 cups of water
3 T. vegetable bullion
¼ tsp ground red pepper
1 bay leaf
¼ tsp ground black pepper
1 tsp. ground cumin
1 tsp. dried cilantro
1 tsp. salt
* Place water, bullion, and bay leaf in large soup pot.
* Add lentils, potatoes, garlic, onion, carrot, celery & kale.
* Bring to a boil, then simmer.
* Add red and black pepper, cumin, cilantro, & salt.
* Simmer 30 to 60 min.
