Green Lentil Soup with Coconut Milk and Warm Spices

 

1 1/2 cups (275g) French green lentils (brown lentils work in a pinch)

6 cups (1.5l) vegetable or chicken stock

1 bushy sprig fresh thyme

1 1/2 teaspoons turmeric

3 tablespoons butter, vegetable or coconut oil

1 large onion, diced

2 cloves garlic, minced or pressed

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

a pinch of freshly-ground nutmeg

1 cup (250ml) coconut milk, or to taste

a few handfuls (~7oz/200g) fresh spinach, chard or kale, washed, tough stems discarded and cut into ribbons (optional)

salt and freshly-ground black pepper, to taste

 

Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme.  While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.