Ingredients

• 3 tablespoon butter
• 1 large onion, finely diced
• 2 garlic cloves, finely minced
• 1 tablespoon fresh thyme, finely chopped
• 1 and 1/2 teaspoons ground turmeric
• 6 cups low-sodium chicken broth, (or vegetable)
• 1 and 1/2 cups Lentilles de Puy (French green lentils), rinsed and picked over
• 2 tablespoon ghee, or butter
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• pinch of ground nutmeg
• fresh black pepper
• 1 cup full-fat canned coconut milk
• salt

Cooking Instructions

Heat the butter in a large pot. Add the diced onion and garlic, and saute over medium-high heat for 8-10 minutes, stirring often, until the onions are soft and starting to brown.

Add the fresh thyme and turmeric, and continue to cooking for an additional minutes stirring often.

Add the stock and the lentils and bring to a boil and Immediately reduce the heat to low, and simmer for 25-30 minutes, or until the lentils are tender but not mushy.

In a small saucepan, heat the ghee (or clarified butter or unsalted butter) over low heat. Add the spices and fresh black pepper, and cook, stirring constantly for 2 minutes or so, until the butter is fragrant.

Add the butter-spice mixture to the soup. Pour in the coconut milk, and heat soup over medium heat for 15 minutes. Season soup with salt and pepper to taste. Serve hot.