Biker Billy Cooks with Fire

Biker Billy Cooks with Fire

Biker Billy's
Season of Soups

Black Silk Soup

Black Silk Soup

Black lentils sound exotic and mysterious. Most folks are well familiar with the ordinary brown lentils. Who hasn’t had a bowl of lentil soup? The black lentils are one of many varieties now readily available in bulk at stores like “Whole Foods”, where I found them for a budget friendly price of $2.99 per pound. Lentils are a good source of protein, which accounts for about 30% of the calories in lentils. The percentage of protein ranks very high in the legumes, only bested by soybeans and hemp. This soup has a rich and soothing flavor along with a nice level of fire from the chipotle pepper. You can tone it down with some sour cream at the table or skip the chipotle if you are a certified mild one.

  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, peeled and finely minced
  • 2 cups black lentils, sorted and rinsed
  • 1 quart vegetable broth
  • 4 cups water
  • 1 teaspoon liquid smoke
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground turmeric
  • 1 tablespoon dried cilantro
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground chipotle pepper
  • Sour cream (optional)

Heat the olive oil in a large soup pot over a medium high heat. Add the onions and sauté for 5 to 7 minutes until the onion become transparent. Add lentils, broth, water, liquid smoke, cumin, coriander, turmeric, cilantro, salt and black pepper and stir well. Bring to a boil, reduce heat to low, cover and simmer for 2 to 3 hours stirring often. Serve piping hot.

Makes about 6 to 8 serving.

Recipe Copyright Bill Hufnagle 2015.

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