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chopping knife

chopping board

large soup pot or dutch oven

small saucepan

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Ingredients

3 tablespoons (45g) unsalted butter

1 large yellow onion

2 garlic cloves

10-12 fresh thyme sprigs

ground turmeric

6 cups chicken or vegetable broth

1½ cups French (Puy) green lentils (rinsed and picked over)

2 tablespoons ghee, clarified butter, or unsalted butter

ground cardamom

ground cinnamon

ground cloves

ground nutmeg

Freshly ground black pepper

1 cup (240 mL) full-fat coconut milk

Kosher salt

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1. Finely dice one large onion.

2. Finely mince 2 garlic cloves.

3. Remove leaves from thyme sprigs by sliding fingers down sprigs against the direction the leaves are growing in. Finely chop the thyme leaves (1 tablespoon)

4. Rinse 1 ½ cups of lentils and remove any small stones or grit

5. Heat 3 tablespoons (45 g) of unsalted butter over medium-high heat in a large soup pot. Add the diced onion and minced garlic, and sauté for 8 to 10 minutes, stirring frequently, until the onions are very soft and translucent. They will reduce in volume significantly.

6. Add 1 tablespoon of chopped fresh thyme leaves and 1 ½ teaspoons of ground turmeric, and continue to sauté for an additional 7 to 8 minutes, or until the mixture is very soft and fragrant.

7. Add the 6 cups of stock and 1 ½ cup lentils to the pot.

8. Heat pot until boiling. Once boiling, immediately reduce the heat to low and cover the pot.

9. Simmer for 25 to 30 minutes, or until the lentils are tender yet still hold their shape.

10. While the lentils are simmering, add 2 tablespoons of ghee to a small saucepan over low heat.

11. Add the ½ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon of freshly ground black pepper, and a pinch of ground nutmeg to the ghee and sauté, stirring constantly, for 2 minutes or so, until the ghee is fragrant. Watch the pan and remove from heat immediately to avoid burning.

12. When the lentils have finished cooking, add the spiced butter mixture to the soup.

13. Pour 1 cup (240 ml) coconut milk into the soup, and stir everything together.

14. Heat the soup over medium heat for 15 minutes.

15. Season soup with salt and pepper to taste and serve.