Ingredients

The following ingredients have 5 Servings
  • 1 Tablespoon Coconut Oil (or olive oil)
  • 3 Plump Cloves of Garlic (minced, about 1 1/2 tablespoons)
  • 1 cup (125 grams) Yellow Onion (small dice, about one small onion)
  • 1 1/2 teaspoon Cumin (ground)
  • 1 teaspoon Curry Powder (I use hot madras)
  • 1 teaspoon Thyme (dried)
  • 1/2 teaspoon Cinnamon (ground)
  • 6 cups (1.45 kilograms) Vegetable Broth
  • 1 1/2 cups (295 grams) French Green Lentils (rinsed (aka Lentils du Puy))
  • 2 Bay Leaves
  • 14 ounce (403 grams) Can of Full Fat Coconut Milk ( 3 tablespoons reserved for drizzling )
  • Juice From Half a Lime
  • 1/2 teaspoon Sea Salt
  • 3/4 teaspoon Ground Black Pepper
  • Pinch of Ceyanne (optional for a little spice)
  • Fresh Cilantro (chopped, for garnish (optional))
  • Fresh Thyme (for garnish)

Instruction

  • Heat oil in a 4 quart Dutch oven or soup pot on medium heat. Turn the heat to medium low, add the garlic and onion, stirring frequently until the onions are softened, about 4 minutes. Stir in the cumin, curry powder, thyme, and cinnamon and cook for one minute, stirring several times until fragrant.
  • Pour in the broth, stir in the lentils and bay leaves. Bring to a simmer, then turn heat to low, gently cooking the soup for about 35 minutes or until the lentils are tender.
  • Remove the bay leaves. Transfer half of the soup to a high speed blender and puree. It'll be thick. Alternatively, use an immersion blender to blend in the soup pot, leaving some lentils whole for texture if desired. Return the pureed portion back to the soup pot. Stir in the coconut milk and lime juice. Stir in the salt and pepper and cayenne if using, then taste to adjust seasoning if needed. Gently warm through on low for a few minutes and stir in additional veggie broth to thin if desired.
  • Ladle into bowls and drizzle reserved coconut milk over the soup. Garnish with fresh cilantro and/or thyme.For an extra hearty meal, and to stretch the portion sizes, share with Jasmine or Basmati rice with Naan or sourdough on the side.
  • To Freeze: cool soup completely, then store in a lidded storage container for up to a month. Thaw in fridge overnight and gently reheat stovetop.