A few months ago, my sister gave me the super natural every day cookbook by Heidi Swanson. It’s so beautifully photographed and a lot of the recipes are perfect for this chilly Chicago winter.
Speaking of winter, part of my blogging dilemma lately is being able to capture food in any sort of light. So, while I promise this recipe is insanely delicious, it doesn’t look quite as appetizing via photo.
This soup has a lot of layers of deep, nutty flavors, owed in part to a brown butter and curry sauce that you drizzle into the blended lentils. It will also make your kitchen smell like Paula Deen’s house and/or Krispy Kreme.
If you have some guests coming over and want to impress them with your fancy cooking skills, this is a great dish to serve. Just put on your Top Chef hat, pick out a nice soup pot and, with a spoon and a little extra flair, drizzle your curried brown butter over the soup and sprinkle with chopped chives.
Green Lentil Soup from Super Natural Every Day:
2 tbsp 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 green lentils, picked over and rinsed
3 tbsp unsalted butter
1 tbsp Indian curry powder
1/2 cup coconut milk
Fine-grain sea salt
1 bunch fresh chives, minced
Combine the 2 tablespoons butter, onion, garlic, and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the vegetable broth and lentils and simmer, covered, until the lentils are tender. This usually takes 20 to 30 minutes, but can take as long as 50 minutes.
In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in the curry powder and sauté until the spices are fragrant, less than a minute.
When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon salt and puree with an immersion blender (I used my food processor). Stir in half of the spiced butter, taste, and add more salt if needed, typically a couple of teaspoons if you used water instead of a salted broth. Serve drizzled with the remaining spice butter and sprinkled with chives.