- 4
- 15 mins
- 60 mins
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
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.