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

Recipe by Lisa Turner Adapted from Once Upon a Tart... Soups, Salads, Muffins, and More Cuisine: Indian Published on January 28, 2010 A simple, warming and nourishing green lentil soup simmered with coconut milk and seasoned with Indian spices Print this recipe Ingredients: 2 to 3 tablespoons unsalted butter 2 medium onions, finely chopped 1 large garlic clove, minced 3 tablespoons fresh thyme or 1 1/2 teaspoons dried 1/2 teaspoon cayenne 2 teaspoons turmeric pinch of ground coriander 4 to 5 cups vegetable stock 1 1/2 cups green or brown lentils, rinsed 2 to 3 tablespoons unsalted butter 1/2 teaspoon ground cardamon 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg fresh ground black pepper to taste 14 oz (400 mL) can coconut milk Instructions: Melt the first quantity of butter in a medium saucepan over medium-high heat. Add the onions and garlic and sauté for 5 to 10 minutes or until softened. Reduce the heat slightly and add the thyme, turmeric, coriander and cayenne. Continue to stir for another 2 or 3 minutes. Pour in the vegetable stock and the rinsed lentils and simmer for 20 to 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 for a few minutes or until the spices are fragrant. Add to the soup, stir, then add the coconut milk. Stir until well combined, and let simmer for another 15 minutes. Serve hot. Makes 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

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