Cozy Spiced Lentil Soup Years ago, a friend shared this supremely cozy soup at a potluck. Ever since, I’ve found myself making it every few weeks throughout the winter. I usually have the ingredients on-hand, and it’s easy to shop for 2 batches at once. This recipe is adapted from The Traveler’s Lunchbox (who reinterpreted it from Once Upon a Tart by Frank Mentesana and Jerome Audureau). Here, in its third generation, it gets double coconut milk (#sorrynotsorry), extra greens, and a dash of fire cider vinegar for brightness. Serves: 3-4 1 1/2 cups (275g) green or brown lentils6 cups (1.5l) vegetable or chicken stock1 bushy sprig fresh thyme (1 tsp. dried thyme does in a pinch)1 1/2 teaspoons turmeric3 tablespoons butter, vegetable or coconut oil1 large onion, diced2 cloves garlic, minced or pressed1/2 teaspoon ground cardamom1/4 teaspoon ground cloves1/4 teaspoon ground cinnamona pinch of freshly-ground nutmeg1 can (400 ml) coconut milk, or to taste2-4 cups (your preference) fresh spinach, kale, or chard, washed, tough stems discarded and cut into ribbonssalt and freshly-ground black pepper, to tastedash of Fire Cider Vinegar, or apple cider vinegar, to taste Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme. While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and greens. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Season with salt and pepper, and add a dash of Fire Cider Vinegar (or apple cider vinegar) to taste. Serve hot.