I’ve been wanting to make another batch of soup or something that I could freeze the leftovers of, and this recipe over at Eats Well With Others looked like it fit the bill. I love the spices that were listed, and a big bowl of soup is definitely something I could use right now. So I picked up the ingredients, except my store didn’t have French green lentils, so I got some brown ones. The only other change I made was to use soy butter, which makes this a vegan dish. I forgot to add the garlic, because it wasn’t in the directions, only in the ingredient list. It would have made it even better. This was really easy to put together, which is a big bonus, since I’m less than 2 weeks away from my due date. The flavor was great – nice and warm, and the spice combination really hit the spot. Make sure you give it enough sea salt at the end to really make the flavors shine. I kept going back for more and more of this soup…which means I’ll definitely be making it again!
Green Lentil Soup with Coconut Milk and Warm Spices
Eats Well With Others, adapted from Molly Wizenberg’s Orangette
1 tbsp butter
1 large yellow onion, finely chopped
2 large garlic cloves, minced
1/2 tsp thyme
1 1/2 tsp turmeric
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground cloves
pinch of nutmeg
black pepper, to taste
6 cups vegetable broth
1 1/2 cups French green lentils
1 1/4 cups light coconut milk
1/4 tsp fine sea salt, plus more to taste
In a large pot, melt the butter over medium-high heat. Add the onion and cook, stirring occasionally, until it is translucent. Turn the heat down to medium. Add the thyme, turmeric, cardamom, cinnamon, cloves, nutmeg and a pinch of black pepper. Cook, stirring frequently, until the onion is slightly browned and very soft.
Add the stock and the lentils. Bring to a simmer and cook for 25-30 minutes or until lentils are tender.
Add the coconut milk to the soup. Stir well. Cook for about 15 minutes to blend the flavors. Taste and adjust the salt as necessary. Serve.
Big Flavors Rating: 5 Stars