Green Lentil Soup with Coconut Milk and Warm Spices

From the blog http://www.joanne-eatswellwithothers.com/
Serves 4, adapted from Molly Wizenberg's Orangette

Ingredients

• 1 tbsp butter
• 1 large yellow onion, finely chopped
• 2 large garlic cloves, minced
• 1/2 tsp thyme
• 1 1/2 tsp turmeric
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• pinch of nutmeg
• black pepper, to taste
• 6 cups vegetable broth
• 1 1/2 cups French green lentils
• 1 1/4 cups light coconut milk
• 1/4 tsp fine sea salt, plus more to taste

Ingredients

1. In a large pot, melt the butter over medium-high heat. Add the onion and cook, stirring occasionally, until it is translucent. Turn the heat down to medium. Add the thyme, turmeric, cardamom, cinnamon, cloves, nutmeg and a pinch of black pepper. Cook, stirring frequently, until the onion is slightly browned and very soft.
2. Add the stock and the lentils. Bring to a simmer and cook for 25-30 minutes or until lentils are tender.
3. Add the coconut milk to the soup. Stir well. Cook for about 15 minutes to blend the flavors. Taste and adjust the salt as necessary. Serve.