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 broth, 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.