Green Lentil Soup
This warm, aromatic lentil soup has a nice subtle heat on the finish. The spiced browned butter adds a nutty and fragrant note to the dish.
- 5 Tbs. unsalted butter
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 5 1/2 cups vegetable stock or water, plus more as needed
- 1 1/2 cups (10 1/2 oz.) green lentils or green split peas, picked
over and rinsed
- 3/4 tsp. fine-grain sea salt, plus more, to taste
- 1 Tbs. madras curry powder
- 1/2 cup coconut milk
- 1 bunch fresh chives, minced
In a large pot over medium heat, melt 2 Tbs. of the butter. Add the onion, garlic and red pepper flakes and cook, stirring, until the onion softens, 2 to 3 minutes. Add the 5 1/2 cups stock, the lentils and 1/2 tsp. of the salt. Reduce the heat to medium-low, cover and simmer until the lentils are tender, about 30 minutes.
Meanwhile, in a small saucepan over medium heat, melt the remaining 3 Tbs. butter and cook until it begins to brown, 3 to 5 minutes. When it starts to smell nutty and fragrant, stir in the curry powder and cook, stirring constantly, until the spices are fragrant, about 30 seconds. Remove from the heat and set aside.
When the lentils are done, remove from the heat, stir in the coconut milk and the remaining 1/4 tsp. salt. Puree the soup with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Adjust the consistency as desired with more stock or water. Stir in half of the spiced butter and adjust the seasoning with salt.
Ladle the soup into warmed bowls, drizzle with the remaining spiced butter and sprinkle with the chives. Serve immediately. Serves 4 to 6.
Adapted from Super Natural Every Day, by Heidi Swanson (Ten Speed Press, 2011).