Green Lentil Soup with Coconut Milk and Warm Spices
INGREDIENTS
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1 1/2 cups (275g) French green lentils (brown lentils work in a pinch)
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6 cups (1.5l) vegetable or chicken stock
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1 bushy sprig fresh thyme
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1 1/2 teaspoons turmeric
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3 tablespoons butter, vegetable or coconut oil
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1 large onion, diced
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2 cloves garlic, minced or pressed
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1/2 teaspoon ground cardamom
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1/4 teaspoon ground cloves
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1/4 teaspoon ground cinnamon
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a pinch of freshly-ground nutmeg
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1 cup (250ml) coconut milk, or to taste (I normally use a whole 14oz/400ml can which makes a slightly richer soup)
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a few handfuls (~7oz/200g) fresh spinach, chard or kale, washed, tough stems discarded and cut into ribbons (optional)
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salt and freshly-ground black pepper, to taste
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