Instructions: Saute pancetta in a soup pot over medium low heat until it renders its fat and begins to brown a bit. Add onion, carrots, garlic and herb. Saute, stirring until onion is limp, about 10 minutes.

Add lentils and broth. Bring to a boil, lower heat, add spices and simmer until lentils are tender but not falling apart, about 30 minutes. Add broth or water if needed.

Ladle about one-third of the soup - more lentils than liquid - into blender or food processor and puree. Return to soup.

Just before serving, add cream to hot soup and gently reheat if necessary.

Add salt and pepper to taste.

Description: "An aromatic soup perfect for lunch or as an appetizer."
Yield: "6 cups"

NOTES : Five-Star Spice or Asian Five-Spice powder is a blend of anise, cinnamon, start anise, cloves and ginger. Other spice blends may be substituted. This soup seems to taste better if its made the day ahead and allowed to sit in the refrigerator overnight. When making the soup ahead, do not add the cream until the soup has been reheated. REVIEW: Tested half-recipe; made a few hours before serving. The 5-spice has more aroma than flavor. 4-Star

Todays lunch. An aromatic soup. The 5 spice is more aroma than flavor. Mellow. I used the hand-blender to puree about half the soup. This would be wonderful with green lentils (if you can find yours. Ours are hiding in the freezer)

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