Friday, October 18, 2013

Coconut Lentil Soup with Curried Brown Butter


2 tablespoons unsalted butter, ghee or coconut oil
1 large yellow onion, chopped
3 cloves garlic, chopped
1/2 teaspoon red pepper flakes
5 1/2 cups vegetable broth or water
1 1/2 cups lentils, (or green split peas), picked over and rinsed

3 tablespoons unsalted butter
1 tablespoon Indian curry powder
1/2 cup coconut milk

1 bunch fresh chives, minced 
croutons or bread 


Combine the 2 tablespoon butter, onion, garlic, and red pepper flakes in a large pot and cook over medium heat stirring regularly until the onions soften (about 5 minutes). Add the broth and lentils and simmer for 20-30 minutes until the lentils are nice and tender. 

In the meantime, melt the butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, add in the curry powder and stir for 1 minute. Remove from heat.
 If you are unsure of how to do this, follow THIS tutorial. I had to look it up myself. 

When the lentils are finished cooking, remove from heat, stir in the coconut milk and 1/4 teaspoon of salt. Puree with an emulsion blender. You can leave the soup as chunky or as smooth as you like, it's totally up to your taste and texture preference. 

Stir in half of the spiced butter, taste, and add more salt if needed. I opted to use water in place of the broth and so adjusted the salt accordingly. Serve drizzled with remaining brown butter, and sprinkle with fresh chives or croutons if desired. 

Recipe from

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