Black Lentil Soup with Herbes de Provence


So here it is, finally, a recipe. This one comes from the food delivery box we received last month. It uses two of the ingredients which are noted in the recipe title.

You will need:
1tbsp olive oil
1 carrot, chopped
3 garlic cloves, we crushed them
1 c Black lentils
1 tsp salt, which we left out
5 c vegetable broth/stock
1 14oz can of diced tomatoes, we used crushed
1 onion, chopped
1 celery stalk, chopped, which we didn’t have
2 tbsp dry white wine
2 tsp Herbes de Provence
1/4 tsp cracked pepper
4 c baby spinach

Heat olive oil in a large pot and add onion, garlic, celery, and carrots. Cook for 5 mins.


Add the wine, lentils, tomatoes, Herbes de Provence, salt, pepper, stock, and give it a good stir. Bring to a boil, then reduce to a simmer.


Cover and cook for 40 mins. After 10 mins, we noticed the most amazing smell. Ooh, it smells good.

Five minutes before the end of cooking, add the chopped spinach.


And you’re done! Easy peasy. It results in a pretty thick soup.


Now for the taste test:
Becky – “yum”
Cheryl – “yum”

2 yums. Give it a go. It’s easy and nutritious. It was a great recipe for Good Friday as there was no meat. The herbs definitely add a lot of flavour, so try and find some.


About chebandbecky

I was born in Birmingham, England and emigrated to Canada in 1988. Becky is my daughter who was injured in a car accident. We are working towards her independence.
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2 Responses to Black Lentil Soup with Herbes de Provence

  1. Reblogged this on Adventures in Piano Lessons and commented:
    Sounds like a good, basic, go to recipe. I plan to make a variation of it with mung beans and rutabaga. Making a good soup is kind of like making a good smoothie. Equal parts of bitter and sweet are important but balance is key. With this recipe, at least I know I’ll be off to a good start thanks.

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