Asparagus Black Lentil Soup

This asparagus soup is quite refreshing from the normal cream based asparagus soups.  The black lentils almost give the broth the appearance of using beef broth.  


1 large onion, diced
2 stalks celery, diced
1 cup shredded carrots
1 cup black beluga lentils, rinsed
7 large new potatoes
1 ½ t. salt
¾ t. thyme
¼ t. celery salt
¼ t. rosemary
1 cup white wine
2 boxes vegetable stock
1 bunch asparagus, sliced
8 oz sliced mushrooms
Zest of one lemon
Juice from one lemon
½ t. pepper
1 t. onion powder
1 t. garlic powder


In a large stock pot, place the onions over medium high heat and cook until they start to brown and caramelize.  Add in the celery, carrots and potatoes, stir well. 

Next add the liquid ingredients: the vegetable stock, white wine and lemon juice.  Bring to a boil and reduce heat.  Cook until the potatoes are soft.  Using an immersion blender in the soup, blend the vegetables together. 

Add the remaining ingredients: lemon zest, lentils, salt, thyme, celery salt, rosemary, asparagus, mushrooms, pepper, and onion and garlic powder.  Bring to a boil then reduce the heat to low.  Cook for and additional 25 to 30 minutes until the lentils are done and serve.