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Black lentil, wild rice and roasted bell pepper soup

Black Lentil Wild Rice And Roasted Bell Pepper Soup

This is a boldly fragrant and well-balanced soup, due to the freshness and acidity of lemon. Brown lentils are a wonderful substitute, if black ones are unavailable.


  • ¼ cup olive oil 
  • 4 onions, diced 
  • 4 West-Indian bay leaves
  • 2 Tbsp cumin, ground 
  • 2 Tbsp Isot Kurdish pepper
  • 3 cups black lentils 
  • 1½ cups wild rice
  • Salt and pepper, to taste
  • 4½ cups water
  • 6 cups diced carrots
  • 4 red Bell peppers, roasted and slivered
  • Lemon, zest and juice 
  • Cilantro or parsley


  1. 1

    Sauté onions and bay leaves in olive oil, in a large casserole on medium heat for 8 to 10 minutes, until onions become translucid.

  2. 2

    Add cumin and Isot pepper to the casserole and cook one minute more while mixing.

    Add lentils, wild rice, salt, pepper and water, mix well.

  3. 3

    Cook on medium heat for about 1h30, until lentils are cooked.

  4. 4

    Add diced carrots and continue cooking another 45 minutes. Check the amount of water during the process and add more, if necessary.

  5. 5

    Pour 1 liter of soup into a blender and reduce to a purée, return the purée to the soup in the casserole.

  6. 6

    Add roasted Bell peppers, zest and lemon juice to soup. Mix. 

  7. 7

    Garnish bowls with cilantro leaves or parsley.