img_2002Black beluga lentils are one of my favorite foods.

When I first discovered them I was in awe. Perfectly round and smooth, they are so naturally beautiful.

Magic, little gems of the earth, they were one of my staples when I was vegan. I’d cook a batch and eat them on top of salads, as a snack, in soups or with a plate of veggies.

Now that I’m back to focusing more on a keto-paleo diet, lentils are not on my regular rotation. But when I do eat them I am reminded of how beautiful and magical they are and how much I love them.

Last night, after a week of eating out every meal, I was excited to be back in my kitchen cooking dinner from scratch. Searching for ideas, lentil soup came to mind. Busy getting back to work, as well as juggling laundry and house chores, I needed an easy meal that would last for a few days. This was the perfect solution. I had some bone broth in my freezer, lentils in the cupboard and a roasted chicken to add to the mix. Here’s what I came up with, hope you like it as much as we did 🙂



Black Beluga Lentil Chicken Soup

1 leek, peeled, sliced and rinsed well
2 cups fresh spinach leaves
2 cups cooked shredded or chopped chicken
1 cup black beluga lentils, picked over and rinsed
1 2 inch piece of fresh turmeric root, peeled and sliced
1 1/2 teaspoons ground cardamom
1 teaspoon ground cumin
1 teaspoon fennel seed
2 tablespoons ghee or coconut oil
4 cups bone broth
1 cup white wine
Sea salt
Fresh ground pepper

Place lentils in a large sauce pan with sliced turmeric. Cover with water by an inch. Bring to a boil, then turn down heat and simmer for 10 minutes, adding more water if needed. Drain lentils and remove turmeric pieces. Sauté leeks with oil until tender and translucent. Stir in spinach and cook until wilted. Add spices and wine. Simmer until wine is reduced by half, maybe 5 minutes. Stir in lentils and broth. Cook for another 10 minutes. Add chicken and adjust seasoning.