Black Beluga Lentil Soup, Black Garlic, Black Vinegar

Black Beluga Lentil Soup
🥣 🐳 🥣
Black Garlic, Black Vinegar

Black beluga lentils, aged black garlic, and Chinese black vinegar create a deeply savory soup with an intriguingly dark hue. Served with blackened rustic bread and a glass of Keenan Merlot, it makes for a dramatic and satisfying meal.

The ingredients work in harmony both visually and on the palate. Black beluga lentils provide an earthy foundation, while aged black garlic contributes mellow sweetness and deep umami notes. Dark soy sauce enhances the soup’s savory character and helps achieve its dramatic color, while Chinese black vinegar adds subtle complexity and a gentle lift.

Although delicious with the lentils left whole, the soup truly comes into its own when puréed until velvety smooth. The transformation creates a luxurious texture and deepens the color, allowing the flavors to meld into a cohesive whole. Finished with freshly ground black pepper, the soup gains a touch of warmth and spice that balances its savory depth.

Black Beluga Lentil Soup Recipe

Ingredients

2 T. olive oil
1 large onion, finely diced
6 cloves black garlic
1¼ c. black beluga lentils, rinsed
6 c. beef stock, plus additional stock as needed after puréeing
1 T. Worcestershire sauce
4 t. dark soy sauce, divided
2 bay leaves
½ t. black pepper
¼ t. MSG
1 T. Chinese black vinegar

Garnish

Sour cream
Heavy cream
Olive oil
Freshly cracked black pepper
Finely chopped chives

Method

Heat olive oil in a soup pot over medium-low heat. Add onion and cook slowly until deeply golden and browned, about 20 – 25 minutes.

Mash black garlic into a paste. Stir into the onions and cook for 1 to 2 minutes until glossy and fully incorporated.

Add beef stock, Worcestershire sauce, 2 t. dark soy sauce, bay leaves, black pepper, and MSG. Stir well. Add the lentils.

Bring to a gentle simmer and cook about 30 minutes, until the lentils are tender.

Remove the bay leaves. Purée the soup until completely smooth and velvety. Add additional stock as needed to reach the desired consistency.

Stir in the remaining 2 t. dark soy sauce and 1 T. Chinese black vinegar. Taste and add more if needed.

To serve, whisk a small amount of heavy cream into sour cream until it reaches a drizzling consistency. Ladle soup into warm bowls. Swirl the cream mixture around the soup and finish with a drizzle of olive oil, freshly cracked black pepper, and finely chopped chives. Serve with grilled bread.

Edible Flowers

The begonia blossoms serve as a colorful finishing touch, bringing brightness and contrast to the soup’s dramatic dark appearance. Although edible and mildly tart, they are included primarily for their visual impact, echoing the dish’s balance of elegance and simplicity.

Keenan Merlot

The 2019 Keenan Merlot from Napa Valley is an excellent companion to this soup. Its dark fruit flavors, notes of plum and black cherry, and subtle earthy undertones complement the black beluga lentils and aged black garlic without overwhelming them.

The wine’s balanced acidity and polished tannins provide structure and lift, while its savory nuances echo the umami-rich elements of dark soy sauce, Worcestershire sauce, and Chinese black vinegar. Together, the soup and wine create a harmonious pairing where each enhances the depth and complexity of the other, making every sip and spoonful especially satisfying.

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