Green Lentil Soup with Coconut Milk

By lindaauman

Ingredients

• 3 tablespoons unsalted butter
• 1 large onion, finely diced
• 2 garlic cloves, finely minced
• 1 tablespoon fresh thyme, finely chopped
• 1 and 1/2 teaspoons ground turmeric
• 1 and 1/2 quarts (6 cups) low-sodium chicken (or vegetable) broth
• 1 and 1/2 cups Lentilles de Puy (French green lentils), rinsed and picked over
• 2 tablespoons ghee, clarified, or unsalted butter
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• pinch of ground nutmeg
• fresh black pepper
• 1 cup full-fat canned coconut milk
• salt

Details

Adapted from bloggingoverthyme.com

Preparation

Step 1

Heat the unsalted butter in a large soup pot. Add the diced onion and garlic, and saute over medium-high heat for 8-10 minutes, stirring frequently, until the onions are very soft and translucent. They will reduce in volume significantly.
Add the fresh thyme and turmeric, and continue to saute for an additional 7-8 minutes, until the mixture is very soft and fragrant.
Add the stock and the lentils and bring to a boil. Immediately reduce the heat to low, and simmer for 25-30 minutes, or until the lentils are tender (yet still hold their shape).
In a small saucepan, heat the ghee (or clarified butter or unsalted butter) over low heat. Add the spices and fresh black pepper, and saute, stirring constantly for 2 minutes or so, until the butter is fragrant. Watch the pan carefully, as it can easily go from fragrant to burned quite quickly.
Add the butter-spice mixture to the soil. Pour in the coconut milk, and heat soup over medium heat for 15 minutes. Season soup with salt and pepper to taste. Serve hot.