Green Lentil Soup With Curried Brown Butter Recipe

Name: Green Lentil Soup With Curried Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, ghee, or coconut oil; 1 large yellow onion, chopped; 3 cloves garlic, chopped; 1/2 teaspoon red pepper flakes; 5 1/2 cups good-tasting vegetable broth or water; 1 1/2 cups green lentils or green split peas, picked over and rinsed; 3 tablespoons unsalted butter; 1 tablespoon Indian curry powder; 1/2 cup coconut milk; 1 pinch Fine sea salt; 1 handful Small cubes paneer, pan-fried in ghee or coconut oil, for garnish (optional)

Servings: persons

2 tablespoons butter, ghee, or coconut oil
1 large yellow onion, chopped
3 cloves garlic, chopped
1/2 teaspoon red pepper flakes
5 1/2 cups good-tasting vegetable broth or water
1 1/2 cups green lentils or green split peas, picked over and rinsed
3 tablespoons unsalted butter
1 tablespoon Indian curry powder
1/2 cup coconut milk
1 pinch Fine sea salt
1 handful Small cubes paneer, pan-fried in ghee or coconut oil, for garnish (optional)

1
Combine the butter, onion, garlic, and red pepper flakes in a large soup pot over medium heat, stirring regularly for a couple of minutes until the onions soften.
2
Pour in the vegetable broth and the lentils and simmer, covered, until the lentils are tender; start checking after 20 minutes, but keep it mind that it may take as long as 50 minutes.
3
While the lentils cook, heat the 3 tablespoons of butter in a small saucepan over low heat. Stir it constantly with a rubber spatula until it starts to foam and brown, about 5 minutes. Stir in the curry powder and saute until the mixture is very fragrant, just 30 seconds to 1 minute. Set aside.
4
When the lentils have finished cooking, take the pot off the heat and stir in the coconut milk and 1/4 teaspoon of sea salt.
5
Puree the soup using an immersion blender, or transfer it in batches to a blender or food processor. I left the soup slightly chunky, but you can also puree it until it's very smooth (and strain it if you're looking for an even silkier texture).
6
Stir in half of the curried butter and taste the soup for salt, adding more as needed. Serve the soup drizzled with the remaining curried butter and with cubes of pan-fried paneer, if you like.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, ghee, or coconut oil, 1 large yellow onion, chopped, 3 cloves garlic, chopped, 1/2 teaspoon red pepper flakes, and more.

Yes, Green Lentil Soup With Curried Brown Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Lentil Soup With Curried Brown Butter

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