Green Lentil Soup with Coconut Milk and a Indian Spices. A flavor-packed comforting lentil soup recipe!
I have been talked about my love of lentil soup (and side of grilled cheese) before. My mom makes one of my favorite lentil soups ever. It is a Italian-icized (as is the case with the most of my family’s dishes) with the addition of a leftover parmigiano-reggiano rinds in the broth and a good-quality canned tomatoes. It was one of my favorite dinners are growing up.
This Green Lentil Soup with the Coconut Milk and a Indian Spices is a bursting with the flavor from coconut milk, toasted spices, and ghee. It uses my favorite lentils, lentilles de puy, more than commonly known as a French green lentils, which hold their shape once cooked and become tender in a just 20 to the 25 minutes of a cooking. This green lentil soup is a packed with the flavor and will be quickly become a favorite!
Soup Recipe :
3 tablespoons (45g) unsalted butter
1 large yellow onion finely diced
2 garlic cloves finely minced
1 tablespoon fresh thyme leaves finely chopped
1½ teaspoons ground turmeric
1½ quarts (6 cups) low-sodium chicken or a vegetable broth
1½ cups French (Puy) green lentils rinsed and picked over
2 tablespoons ghee, clarified butter, or a unsalted butter
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
pinch ground nutmeg
freshly ground black pepper
1 cup (240 mL) full-fat coconut milk
Heat the unsalted butter in a large soup pot. Add the diced onion and garlic, and a sauté over medium-high heat for the 8 to 10 minutes, stirring frequently, until the onions are a very soft and a translucent. They will be reduce in a volume significantly.
Add the fresh thyme and turmeric, and a continue to the sauté for an additional 7 to the 8 minutes, or until the mixture is a very soft and a fragrant.
Add the stock and lentils and bring to a boil. Immediately reduce the heat to low, and simmer for 25 to the 30 minutes, or until the lentils are tender yet still hold their shape.
In a small saucepan, heat the ghee (clarified butter or a melted unsalted butter) over low heat. Add the spices and a freshly ground black pepper, and a sauté, stirring constantly for the 2 minutes or so, until the butter is a fragrant. Watch the pan, as it can be quickly go from fragrant to the burned if not careful.
Add the spiced butter mixture to the soup. Pour in the coconut milk, stir everything together, and a heat the soup over medium heat for the 15 minutes. Season soup with the salt and a pepper to the taste and a serve.
Leftover soup can be stored in a container and kept in the fridge for 3 to 4 days. Reheat gently on stove.
Barely adapted from Once Upon a Tart by Frank Mentesana and Jerome Audureau
ALSO READ : HOW TO THE MADE THIS GAZPACHO SOUP