MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Curried French Lentil Soup
Categories: Soups
Yield: 5 Servings

2 tb Coconut Oil
3 Cloves of Garlic minced;
-about 1 1/2 tb
1 c Yellow Onion small dice;
-about 1 c
1 1/2 ts Cumin ground
1 ts Curry Powder
1 ts Thyme dried
1/2 ts Cinnamon ground
6 c Vegetable Broth
1 1/2 c French Green Lentils picked
-through and rinsed; aka
-Lentiles
2 Bay Leaves
1 cn (14 oz) Full Fat Coconut
-Milk; 3 tb reserved for
-drizzling
1/2 Lime; juiced
1/2 ts Sea Salt
3/4 ts Ground Black Pepper
1 pn Cayenne; (optional)
Fresh Cilantro chopped; for
-garnish, (optional)
Fresh Thyme for garnish

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes

Heat oil in a large Dutch oven or soup pot on medium heat. Add the
garlic and onion, stirring frequently until the onions are softened,
about 4 minutes. Stir in the cumin, curry powder, thyme, and cinnamon
and cook for one minute, stirring several times until fragrant.

Pour in the broth, add the lentils and bay leaves. Bring to a simmer,
then turn heat to low, gently cooking the soup for about 35 minutes
or until the lentils are tender. Remove the bay leaves. Transfer 1/3
~ 1/2 of the soup to a high speed blender. Open the steam vent and
place a damp towel over the top to allow some steam escape while
blending. Blend until smooth and thick. Alternatively, an immersion
blender can be used to puree the soup. Return the pureed portion back
to the soup pot and stir in the coconut milk. Add the salt and pepper
and taste to adjust seasoning as desired. Gently reheat on low if
needed.

Ladle into bowls and drizzle reserved coconut milk over the soup.
Garnish with fresh cilantro and/or thyme as desired.

Recipe by Traci York

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