Green Lentil Soup with Curried Brown Butter

Name: Green Lentil Soup with Curried Brown Butter
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 Servings
Ingredients: 2 tablespoons butter; 1 large yellow onion; 3 cloves garlic; ¼ - ½ teaspoon red pepper flakes; 5 ½ cups low-sodium chicken or vegetable broth; 1 ½ cups green lentils or green split peas; 3 tablespoons butter; 1 tablespoon Indian curry powder; ¾ cup coconut milk; ¼ teaspoon salt; Toasted bread or croutons for dipping

User Reviews

5.0

60 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
6 Servings
Course
Soup
Cuisine
American

Green Lentil Soup with Curried Brown Butter

Iris Warren

Report

A simple and flavorful recipe that's sure to be a favorite.

Share:

I Made This!

45 people made this

Print

16 people printed this

Save this

36 people saved this

Ingredients

Servings

2 tablespoons butter
1 large yellow onion chopped
3 cloves garlic chopped
¼ - ½ teaspoon red pepper flakes
5 ½ cups low-sodium chicken or vegetable broth
1 ½ cups green lentils or green split peas picked over and rinsed
3 tablespoons butter
1 tablespoon Indian curry powder
¾ cup coconut milk light or regular
¼ teaspoon salt plus more to taste
Toasted bread or croutons for dipping optional

Add to Shopping List

Instructions

In a large saucepan over medium heat, combine the 2 tablespoons butter, onion, garlic, and red pepper flakes, stirring regularly, until the onions soften, about 5-7 minutes. Add the chicken or vegetable broth and lentils and simmer, covered, until the lentils are tender, anywhere from 20-50 minutes, so check occasionally.
While the lentils simmer, melt the 3 tablespoons butter in a small saucepan over medium heat and let it brown (watch it carefully since butter can go from brown to burned quickly!). When it starts to smell nutty and fragrant, stir in the curry powder and cook for about 30 seconds.
When the lentils are finished cooking, remove the pot from the heat, stir in the coconut milk and 1/4 teaspoon salt and puree with an immersion blender (or carefully transfer the hot soup to a blender in batches and puree before returning to the pot). Blend the soup until completely smooth or leave with a bit of texture; your choice.
Stir in half of the spiced butter to the soup and add additional salt to taste, if needed.
Serve the soup drizzled with the remaining spice butter and toasted bread if using.

Notes

Red Pepper Flakes: I gave a range for red pepper flakes. They add a delicious flavor balance but if you want a slight hint of heat, use more; if not, use less.

Nutrition Information

Show Details

Serving 1 Serving Calories 360kcal (18%) Carbohydrates 36g (12%) Protein 18g (36%) Fat 18g (28%) Saturated Fat 12g (60%) Cholesterol 25mg (8%) Sodium 258mg (11%) Fiber 16g (64%) Sugar 2g (4%)