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Black Lentils Recipe

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Ingredients

Warning0 allergens identified

Black Lentils Recipe

2 cups black lentils

1 onion

4 Carrot

4 celery

6 sprigs thyme

6 sprig oregano

Bay leaf

3 ½ cups broth

1 tbsp balsamic vinegar

1 tbsp olive oil

In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the chopped onions, carrots, and celery to the pot and sauté them until they become fragrant and slightly softened, usually around 5 minutes.

Once the vegetables have softened, add the rinsed black lentils to the pot. Stir them together with the vegetables, ensuring they are evenly distributed. Pour in the 3 ½ cups of broth, whether chicken or vegetable, to cover the lentils and vegetables. Drop in the bay leaf and the sprigs of thyme and oregano.

Bring the pot to a gentle boil, then reduce the heat to a simmer. Allow the lentils to cook for approximately 20-30 minutes or until they reach the desired level of tenderness.

Remove the pot from heat. Discard the bay leaf and thyme sprigs.

Stir in a tablespoon of balsamic vinegar

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Don't Rinse Your Lentils 💧
Skip rinsing black lentils before cooking—the natural starch coating helps them maintain their shape and creates a silkier texture in the finished dish.
Toast Your Aromatics First 🧅
Sauté the diced onion, celery, and carrot in olive oil for 3-4 minutes before adding broth to deepen their flavor and create a richer, more complex base for your lentils.
Use Acidic Broth or Add Balsamic Early 🍶
Add your balsamic vinegar in the first 10 minutes of cooking rather than at the end—this allows the acidity to infuse throughout while the lentils cook, enhancing their earthy notes.
The Perfect Doneness Test 🎯
Black lentils are perfectly cooked when they're tender but still hold their shape—bite one at 20 minutes and check every 2 minutes after; they typically need 25-30 minutes total.
Layer Your Herbs for Maximum Impact 🌿
Add bay leaf, thyme, and oregano at the start of cooking, then finish with a pinch of fresh oregano after cooking to balance the dried herb depth with bright, fresh notes.