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.
15m
PREP TIME
45m
COOK TIME
279
CALORIES
15
INGREDIENTS
Ingredients
Instructions
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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.
15m
PREP TIME
45m
COOK TIME
279
CALORIES
15
INGREDIENTS
Ingredients 8 Servings
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped (1 cup)
- 2 cloves garlic, minced
- 1 1/2 teaspoons McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Curry Powder
- 1 teaspoon McCormick Gourmet™ Organic Ground Thyme
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 6 cups Kitchen Basics® Unsalted Vegetable Stock
- 1 1/2 cups French green lentils, picked over and rinsed
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns
- 1/4 cup chopped fresh cilantro
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
- 4 To serve, ladle into soup bowls. Sprinkle with chopped cilantro
NUTRITION INFORMATION
(per Serving)
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Ingredients 8 Servings
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped (1 cup)
- 2 cloves garlic, minced
- 1 1/2 teaspoons McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Curry Powder
- 1 teaspoon McCormick Gourmet™ Organic Ground Thyme
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 6 cups Kitchen Basics® Unsalted Vegetable Stock
- 1 1/2 cups French green lentils, picked over and rinsed
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns
- 1/4 cup chopped fresh cilantro
KEY PRODUCTS
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
- 4 To serve, ladle into soup bowls. Sprinkle with chopped cilantro
TIPS AND TRICKS
This recipe was created by Cat Cora, Bon Appétit Executive Chef.
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