Curried Black Lentil Soup with Five Spice ? Fairpine Lane Foods

It?s finally getting warm in NYC.? The temperatures are getting up into the 60s and the sun is shining.? Restaurants will soon start to set up their outside dining tables and New Yorkers will brave the brisk temps just for the opportunity to soak in the warm sun and good food and drink.? So this will likely be my last soup recipe for a little while.? When it gets warm outside, I abandon eating soups for lunch and have a big chopped salad with any veggies I happen to have on hand.? But I made this soup a few weeks ago and just didn?t get a chance to write about it.

As I?ve mentioned in other posts, I love lentils. They are a great source of fiber, iron and protein.? They are easy to cook and great in soups or salads. Lentils come in a variety of colors.? The most common ones are brown, but there?s also lentils du puy which are delicate marbel-colored ones.? There are also red and yellow lentils that are often used in Indian dishes.? This recipe though calls for beluga lentils, also known as black lentils. I?ve heard them called the caviar of lentils because they are small, delicate and have a mild flavor and look a little bit like caviar. That said, they are perfect when combined with strong spices like curry powder and five spice.

This soup is really easy to make, as with most of my soup recipes.? There are just a few simple ingredients.

2 teaspoons curry powder

1/2 teaspoon five spice

1 cup of black lentils

1/2 red onion finely chopped

2 cloves of garlic minced

2 carrots diced

2 celery stalks diced

5 cups of chicken broth

2 tablespoons of olive oil

Heat olive oil over medium heat in a large dutch oven.? Add the onion and garlic and saute for 3-4 minutes until softened.? Add the celery and carrots, season with salt and pepper.? Saute for 5-7 minutes until the mixture is cooked down and golden.? Add the lentils (make sure you pick through them to look for any small rocks and rinse under water), chicken broth and spices.? Bring to a boil and cover.? Lower the heat to a simmer and cook for 30-35 minutes until lentils are tender.? To make the soup a little creamier and hearty, ladle about 2 cups of the finished soup into a blender and puree until smooth.? Return to the dutch over and stir to combine.? Enjoy!

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Source: http://fairpinelanefoods.com/2012/03/12/curried-black-lentil-soup-with-five-spice/

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