This one is ridiculously healthy, hearty, and best of all aromatic. The smells of indian curry filled my kitchen, and then the whole house, as I simmered lentils and coconut milk. And if you still aren't convinced, wait until you hear about the spiced butter...
Make Green Lentil Curry Soup:
Combine 2 tablespoons butter, the onion, garlic and red pepper flakes in a large soup pot over
medium heat. Stir while onions and garlic soften. Add broth and lentils. Simmer about 30 minutes or until the lentils are tender.
When lentils are tender, remove form heat, and add the coconut milk. Here you can puree the whole thing or some of the soup if you like. I prefer it chunky.
Make the Spiced Butter:
Melt 3 tablespoons of butter in small saucepan until just brown and 'nutty' smelling. Stir in curry powder and saute until spices are fragrant (less than a minute).
Now add half of your spiced butter to the soup (your house should smell like an authentic indian restaurant by now) saving the remaining spiced butter to drizzle over individual servings. Top with chopped fresh chives.
>>>>>A fun note about chives which I learned from my dear friend Fi over at Clussster. You can regrow your chives, or green onions! Who knew?? You can't reuse them forever, but it sure is fun watching them double in size all over again! Just stick the roots in water, the onions do the rest.
5 tbsp Butter
1 large yellow onion chopped
3 cloves garlic minced
1/2 tsp red pepper flakes
5 1/2 cups organic vegetable broth
1 1/2 cups green lentils rinsed
1 tbsp indian curry powder
1/2 cup coconut milk
Happy cooking, and happy almost spring, everyone!
Have you given up on winter yet?