Beluga lentils are tiny black variety, named after the caviar they resemble. Their beautiful color and earthy flavor make them worth seeking out in specialty food stores, but if you can't find them, red lentils work well in this garam masala-enhanced soup.
Serves 4.
- 1 tablespoon extra-virgin olive oil
- 1 small onion, peeled and chopped (about 1/2 cup)
- 1 large carrot, peeled and chopped (about 1/4 cup)
- 1 medium red bell pepper, seeded and chopped (about 1/2 cup)
- 2 large garlic cloves, chopped
- 2 teaspoons garam masala
- 1 cup beluga lentils, rinsed and drained
- 4 1/2 cups water
- Freshly ground black pepper and sea salt to taste
Warm the oil in a large saucepan over medium-high heat. Add the onion, carrot and red pepper, and saute for about 5 minutes, until onions are translucent and vegetables begin to soften.
Add the garlic and garam masala, and saute for 30 seconds.
Add the lentils and water. Bring to a boil, then reduce heat and simmer, covered, for 25 minutes.
Remove the cover, and season to taste with black pepper and sea salt. Continue to simmer uncovered for 5 minutes, or until lentils are tender.
Serve the soup as is, or puree half using an immersion blender or regular blender. Stir the puree back into the soup, and serve.