Black Lentil and Mushroom Soup

This recipe is inspired by a dish I've eaten many times from a restaurant in Key West, Florida, called Santiago's Bodega. Black lentils, also known as caviar lentils, are small and hold their shape when cooked and also very nutritious. Try finding black lentils at your local health food, or specialty grocery store. If you can't find them, you can easily substitute French Green lentils, also known as Puy lentils. This recipe asks you to use two onions, it may sound like a lot, but caramelizing the onions shrinks the volume by quite a bit, leaving you with less than half the original volume and pure sweet onion flavor. The extra step of searing the mushrooms is optional, but searing them deepens the umami flavor. I like my lentil soup thick, like a stew, but if you prefer something looser, you can add more water during the cooking process until the consistency is the way you like. Serve this dish with fresh cilantro, Greek yogurt, pickled jalapenos, and a drizzle of olive oil to finish. A side of toasted whole wheat pita bread is great for soaking in the juices.

Prep and cooking time: 2 hours

Serves 6-8

4 tbsp olive oil, divided

2 medium sweet onions, diced

1 fennel bulb, diced

2 medium carrots, diced

4 garlic cloves, minced

1 1/2 tsp whole fennel seed, coarsely ground

1 1/2 tsp whole coriander seed, coarsely ground

1 1/2 tsp whole cumin seed, coarsely ground

2 bay leaves

8 oz cremini mushrooms, quartered

7 cups unsalted chicken stock

1 1/2 cups black lentils, picked over and rinsed

salt and pepper

Optional toppings: fresh cilantro Greek yogurt pickled jalapenos

Grind whole spices to a coarse consistency in with a mortar and pestle.
If you don't have a mortar and pestle, you can place whole spices in a zip lock bag and crush with the back of a knife or rolling pin. Set to the side.

In a large Dutch oven warm 3 tablespoons of olive oil over medium low heat. Add in onions to soften, about 5 minutes.

Add fennel bulb and stir frequently until they both start to caramelize,
about 20 minutes. Be careful with the heat. If you notice the edges of the onion are started to brown quicker than the rest, turn down heat. If you notice no caramelization at the heat you are using, turn it up slowly.

When both onions and fennel start to turn light golden, add carrots.
Continue to cook until carrots are soft and onions and fennel a deep golden brown, about 10 minutes.

Meanwhile, not required but adds delicious flavor, in a sauté pan, warm 1
tablespoon of olive oil on medium high and add mushrooms. Sear mushrooms until a brown crust develops on almost all sides. Before removing from heat, add a little more olive oil and a good amount of black pepper. Toss to ensure black pepper adheres to the mushrooms. Set to the side.

When the onions, fennel, and carrots reach the desired caramelization,
add spices and 1 tsp each of salt and pepper. Toast until fragrant, about 30 seconds.

Add garlic and saute until fragrant, about 30 seconds.

Add mushrooms and lentils and toss ingredients until combined.

Add chicken stock and bring to a boil. Once to a boil reduce to simmer,
partly cover, and cook until soft, 40 to 50 minutes, stirring often, adding water if necessary.

After 40 minutes, start checking lentils for doneness. Add salt if needed to taste and take out bay leaves.

To serve, top with Greek yogurt, fresh cilantro, pickled jalapenos and a side of whole wheat pita.