Black Garlic Kitchen

Black Garlic Spicy Lentil Soup

A hearty and satisfying lentil soup with a subtle blend of spices and Black Garlic. Delicious topped with BGK’s Black Garlic Dukkah for that added crunch.

black garlic spicy lentil soup

Prep: 10 mins | Cook: 25 minutes approx. | Serves: 4

V: use vegetarian stock | Ve: use vegan stock

Ingredients

  • 2 tbsp olive oil
  • 2 leeks – washed and chopped
  • 2 celery sticks – chopped
  • 2 large carrots – peeled and chopped
  • 1 red pepper – deseeded and chopped
  • 125g dried red lentils
  • 8 cloves Black Garlic
  • 1 red chilli – deseeded and chopped 
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 1.5 litres BGK’s Black Garlic Vegetable Master Stock or stock made using 2 vegetable or vegan stock pots or stock cubes
  • Salt and freshly ground black pepper
 

Garnish

Method

  • Heat the oil in a large saucepan over a low heat. Add the leeks, celery, carrots, red pepper and red lentils. Stir until the vegetables and lentils are coated in the oil.
  • Add the Black Garlic cloves, chilli, onion powder, garlic powder, cumin and cayenne pepper to the saucepan. Stir well.
  • Add the stock to the saucepan. Bring to the boil and simmer for 20 minutes or until the lentils and vegetables are tender.
  • Remove from the heat, liquidise the soup in a blender or with a hand blender until smooth. 
  • Season to taste with salt and freshly ground black pepper. 
  • When ready to serve reheat gently.
 

To Serve: ladle the soup into bowls. Garnish with BGK’s Black Garlic Dukkah and a few coriander leaves. Serve with BGK’s Black Garlic Flatbreads.

Top Tip: as lentil soup sits it will thicken, slacken with a little vegetable or vegan stock before reheating to achieve the desired consistency.

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