Green-Lentil Soup With Coconut Milk And Indian Spices

• 1 onion, diced finely
• 2 cloves garlic, minced
• 3 tablespoons butter
• 2-1/2 teaspoons fresh thyme (oe 1 teaspoon dried)
• 1-1/2 teaspoons turmeric
• 6 cups vegetable (or chicken) broth
• 1-1/2 cups French green lentils (or brown lentils, if that is what you have)
• 3 tablespoons butter, clarified
• 1/2 teaspoon cardamom
• 1/4 teaspoon cloves
• 1/4 teaspoon cinnamon
• a pinch of nutmeg
• black pepper
• 1 cup coconut milk

1. Saute garlic and onions in the butter until they reduce in volume, 5-10 minutes. Reduce heat, add thyme and turmeric, and continue to cook until onions are translucent, 10-15 minutes.
2. Add stock and lentils. Simmer 25-30 minutes, until lentils are tender.
3. Warm clarified butter in small saucepan. Add cardamom, cloves, cinnamon, nutmeg, and pepper. Saute until aromatic, 2-3 minutes.
4. Add clarified butter and spices to the soup, along with the coconut milk. Cook 15 minutes to blend flavors.

onion, garlic, butter, thyme, turmeric, vegetable, brown lentils, butter, cardamom, cloves, cinnamon, nutmeg, black pepper, coconut milk

Taken from www.epicurious.com/recipes/member/views/green-lentil-soup-with-coconut-milk-and-indian-spices-50028835 (may not work)