Spicy Lentil Soup with Coconut Milk and Cilantro

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.

Serves: 8
15 mins Prep time 45 mins Cook time
15 mins Prep time
45 mins Cook time
  • 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

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 279Calories: 279Cholesterol: 4mg
  • Sodium: 845mgProtein: 9g
  • Total Fat: 15gFiber: 7g
  • Carbohydrate: 27g