Green Lentil Soup with Curried Brown Butter
User Reviews
5
Green Lentil Soup with Curried Brown Butter
Description
This soup begins by gently cooking onions, garlic, and red pepper flakes in butter, releasing their sweetness before adding lentils and broth. The lentils simmer until tender, producing the base of the soup. Separately, butter is browned carefully and combined with curry powder, contributing a nutty aroma and warm spices that deepen the flavor complexity. The soup is pureed for a creamy consistency, with coconut milk added for smoothness and subtle sweetness.
The final touch is folding in half of the curried brown butter, which heightens richness and introduces fragrant notes. Red pepper flakes can be adjusted to preference, giving mild heat or just a flavor accent. This lentil soup can be served with toasted bread or croutons for dipping, making it suitable for a filling lunch or dinner.
Ingredients
- 2 tablespoons butter
- 1 large yellow onion chopped
- 3 cloves garlic chopped
- ¼ - ½ teaspoon red pepper flakes
- 5 ½ cups chicken broth low-sodium, or vegetable broth
- 1 ½ cups green lentils picked over and rinsed, or green split peas
- 3 tablespoons butter
- 1 tablespoon curry powder Indian
- ¾ cup coconut milk light or regular
- ¼ teaspoon salt plus more to taste
- bread optional, toasted or croutons, for dipping
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
- Adjust red pepper flakes to control the heat level according to your taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
