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French green lentils


Organic, french lentils are a variety of green lentils that are smaller and more delicate with a deeper green hue. They are incredible in soups, mixed with greens in a salad, or on their own as a side dish like a grain. Click through for how a recipe for an Indian-inspired soup.

1 lb bags

2 left

Happy Dirt

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Green Lentil Soup with Coconut Milk and Indian Spices
This Green Lentil Soup with Coconut Milk and Indian Spices is bursting with flavor from coconut milk, toasted spices, and ghee. It also uses my favorite lentils: lentilles de puy, more commonly known as a French green lentils, which hold their shape once cooked and become tender in just 20 to 25 minutes. This green lentil soup is exotic and mysterious in flavor, you won't be able to stop eating it!


  • 3 tablespoons (45 g) unsalted butter

  • 1 large onion finely diced

  • 2 garlic cloves finely minced

  • 1 tablespoon fresh thyme leaves finely chopped

  • teaspoons ground turmeric

  • quarts (6 cups) low-sodium chicken or vegetable broth

  • cups French (Puy) grene lentils rinsed and picked over

  • 2 tablespoons ghee, clarified butter, or unsalted butter

  • ½ teaspoon ground cardamom

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • pinch ground nutmeg

  • freshly ground black pepper

  • 1 cup (240 mL) full-fat coconut milk

  • kosher salt


  • Heat the unsalted butter in a large soup pot. Add the diced onion and garlic, and saute over medium-high heat for 8 to 10 minutes, stirring frequently, until the onions are very soft and translucent. They will reduce in volume significantly.

  • Add the fresh thyme and turmeric, and continue to saute for an additional 7 to 8 minutes, until the mixture is very soft and fragrant.

  • Add the stock and the lentils and bring to a boil. Immediately reduce the heat to low, and simmer for 25 to 30 minutes, or until the lentils are tender yet still hold their shape.

  • In a small saucepan, heat the ghee (or clarified butter or melt unsalted butter) over low heat. Add the spices and freshly ground black pepper, and sauté, stirring constantly for 2 minutes or so, until the butter is fragrant. Watch the pan carefully, as it can easily go from fragrant to burned quite quickly.

  • Add the butter-spice mixture to the soup. Pour in the coconut milk, and heat soup over medium heat for 15 minutes. Season soup with salt and pepper to taste. Serve hot.

Leftover soup can be stored in a container and kept in the fridge, and reheated before serving, for up to 3 to 4 additional days.

Thank you to abeautifulplate.com for the recipe <3

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