Green Lentil Soup with Coconut Milk

Sometimes there is nothing better on a cold winter day than a warming bowl of simple lentil soup. This version is extremely easy to prepare, but very nourishing when served with buttered basmati rice and perhaps some homemade biscuits. I have adapted this recipe from a charming cookbook entitled Once Upon a Tart that I will be revisiting often. Not only are there lots of good ideas for sweet and savory tarts, but also lots of soups, creative sandwiches, salads, condiments, quick breads and cookies. The writing is fresh and witty and most of the recipes include helpful cooking hints and information about the ingredients used. The book is written by Frank Mentesana and Jerome Audureau, who own and operate a bake shop in New York City.

Green Lentil Soup with Coconut Milk

2 - 3 tablespoons of unsalted butter
2 medium onions, finely chopped
1 largish garlic clove, minced
3 tablespoons of fresh thyme or 1 1/2 teaspoons of dried thyme
1/2 teaspoon of cayenne
2 teaspoons of turmeric
dash of ground coriander
4 - 5 cups of vegetable stock
1 1/2 cups of rinsed green lentils (I used Puy Lentils)
2 - 3 tablespoons of unsalted butter
1/2 teaspoon of ground cardamon
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground nutmeg
freshly ground cracked black pepper
1 can of coconut milk (398 ml / 14 ounces)

Saute the onions and garlic in the butter over medium high heat until softened - about 5 - 10 minutes. Reduce the heat slightly and add the thyme, turmeric, coriander and cayenne. Stir and fry for another few minutes.

Add the veggie stock and the rinsed lentils and simmer for roughly 20 - 30 minutes or until the lentils are tender.

Heat the second quantity of butter in a small saucepan over medium heat. Toss in the cardamon, cinnamon, cloves, nutmeg and pepper and stir and fry for a few minutes. Add to the soup, stir, add the coconut milk, stir until well combined, and simmer for another 15 minutes or so.

Yields about 6 servings.

More lentil recipes from Lisa's Vegetarian Kitchen:
French Lentil Salad with Sweet Corn and Tomato
Red Lentil and Carrot Soup
Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese

On the top of the reading stack: Tales of Love & Loss by Knut Hamsun

Audio Accompaniment: Dreamtime Return by Steve Roach