I think this is the best lentil soup I have ever made (DH disagrees but that’s neither here nor there). The flavors are so complex and unexpected. When I first read the recipe, I was thinking that it would be sweet because of the cinnamon, nutmeg, cardamom, and cloves but it’s not. This soup has deep, rich flavors and it pairs beautifully with a rustic bread and a salad. For veggie stock, I use the Better than Bouillion Vegetable Base.
Yields 4-6 servings.
- 3 Tbsp. unsalted butter, divided
- 1 large yellow onion, finely chopped
- 2 large garlic cloves, minced or pressed
- 1 tsp fresh thyme leaves
- 1 ½ tsp. turmeric
- ½ tsp. ground cardamom
- ¼ tsp. ground cinnamon
- ¼ tsp. ground cloves
- A pinch of nutmeg
- A few grinds of black pepper
- 6 cups vegetable stock
- 1 ½ cups French green lentils, picked over for stones and other debris
- 1 can of low fat coconut milk
- ¼ tsp. fine sea salt, plus more to taste
- In a soup pot or Dutch oven, warm the butter over medium-high heat. Add the onion and cook, stirring occasionally, until it is translucent. Turn the heat down to medium, and add the garlic, thyme, and turmeric, cardamom, cinnamon, cloves, nutmeg, and black pepper. Cook, stirring frequently, until the onion is lightly browned and very soft.
- Add the stock and the lentils, bring to a simmer, and cook for 25-30 minutes, or until the lentils are soft and tender.
- Add the coconut milk to soup and stir well. Cook for about 15 minutes to blend the flavors. Taste, and adjust the salt as necessary. Serve.