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Lentilles du Puy are small green lentils from the Auvergne region of France. They are prized by chefs for their delicate flavor and texture. Unlike brown lentils, they keep their shape after cooking.
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped (1 cup)
2 cloves garlic, minced
1 1/2 teaspoons McCormick Gourmet™ Cumin, Ground
1 teaspoon McCormick Gourmet™ Curry Powder
1 teaspoon McCormick Gourmet™ Thyme, Ground
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
6 cups Kitchen Basics® Unsalted Vegetable Stock
1 1/2 cups French green lentils, picked over and rinsed
2 McCormick Gourmet™ Bay Leaves, Turkish
1 can (13.66 ounces) Thai Kitchen® Coconut Milk
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon freshly ground McCormick Gourmet™ Black Peppercorns, Whole Tellicherry
1/4 cup chopped fresh cilantro
Heat butter and oil in large saucepan on medium heat. Add onion and garlic; cook and stir 3 minutes or until slightly softened. Add cumin, curry powder, thyme and cinnamon; cook and stir 1 minute or until fragrant.
Stir in stock, lentils and bay leaves. Bring to boil. Reduce heat to low; simmer 35 minutes or until lentils are tender, stirring occasionally. Add coconut milk; simmer 5 minutes. Season with sea salt and pepper. Remove bay leaves. Cool slightly.
With center part of cover removed to let steam escape, puree half the soup in blender on high speed until smooth. Return pureed soup mixture to saucepan; stir until blended.
To serve, ladle into soup bowls. Sprinkle with chopped cilantro.
Test Kitchen Tip: French green lentils (Lentilles du Puy) are available in gourmet markets. If unavailable, substitute brown lentils.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.
(Amount per serving)