| Prep: 20 mins | Cook: 30-40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 160 | 2g | 0.3g | 25g |
| sugars | fibre | protein | salt |
| 3g | 11g | 10g | 0.2g |
There’s a particular kind of joy I find in crafting a bowl of Black Mustard and Lemon Lentil Soup. Its hearty and comforting flavors reflect both my Irish roots and a vivid interest in exploring the wealth of nourishment nature provides. Furthermore, it brings a note of nostalgia, reminding me of those cherished family get-together where love was shared through food generously ladled onto each plate.
Family Inspired, Nutrient Packed
By drawing upon the flavors of the Irish countryside, the punchy pop of black mustard seeds complements the earthy black lentils with a surprising bite. The lemon lends a vibrant twist, making this soup an uplifting meal any time of the year. As a father, I appreciate meals that offer as much in way of nutrients as they do in taste. This soup is a prime example of that, as the combination of lentils and vegetables creates a powerhouse of fiber and protein, all with a low calorie count.
Taking it Beyond the Basics
With each spoonful, the black mustard and lemon lentil soup invites a mingling of flavors that speaks volumes about the possibility of simple ingredients. Often, I find myself pairing this hearty soup with a side of rustic crusty bread, reminiscent of my childhood in Boston – a classic New England combination for those colder months.
However, the beauty of this soup is its versatility. It mimics the Eastern-inspired Red Lentil Soup with Turmeric and Ginger in its multifaceted flavor profile, but its protein content sets it apart, making it a complete meal in itself.
Indeed, the Black Mustard and Lemon Lentil Soup is a taste journey that brings together family memories and wholesome goodness in an uncomplicated dish anyone can cook.
What You’ll Need
- 1 cup of black lentils
- 2 tablespoons black mustard seeds
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon zest
- 4 cups vegetable stock
- 1 tablespoon fresh lemon juice
- Salt to taste
- Pepper to taste
Method
Step One
Rinse 1 cup of black lentils in cold water. Then place the lentils in a large pot, add enough water to cover them by about 2 inches, and bring to a boil. Once boiling, reduce the heat and let the lentils simmer until they are tender. This should take approximately 20-30 minutes. Once cooked, drain the lentils and set them aside.
Step Two
While the lentils are cooking, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 2 tablespoons of black mustard seeds and cook them until they start to pop.
Step Three
Add 1 large finely chopped onion, 2 finely chopped carrots, 2 finely chopped celery sticks, and 2 finely chopped cloves of garlic to the pot. Cook these ingredients, stirring frequently, until the vegetables are softened and the onion is translucent.
Step Four
Add the cooked and drained lentils to the pot along with 4 cups of vegetable stock, 1 tablespoon lemon zest, 1 tablespoon fresh lemon juice, salt to taste, and pepper to taste. Stir well to combine all of the ingredients.
Step Five
Bring the soup to a simmer and let it cook for about 25-30 minutes, or until the vegetables are tender and the flavors are well-combined. Adjust the seasoning as needed, and serve the soup warm.
