Lentil and Brown Butter Curry Soup

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Soup

Cuisines: American

Diets: Gluten Free

Ingredients: Beans

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 4-6

Ingredients

• 2 tablespoon butter
• 1 onion, diced
• 3 cloves garlic, bruised
• 1 teaspoon smoked paprika powder
• 225 gram / 8 oz dried lentil, washed and rinsed
• 6 cup vegetable stock/water
• 3 tablespoon butter
• 1 tablespoon curry powder
• 1/2 cup coconut milk
• 1/2 - 1 teaspoon salt, or to taste
• Garnish
• olive oil
• grated Parmesan, or nutritional yeast

Instructions

1. Melt 2 tablespoons butter in a soup pot over medium heat, then sauté onion and garlic until onion is soft and translucent. Add smoked paprika powder and mix.
2. Add lentils and vegetable stock/water and bring to a boil. Reduce heat to a simmer, cover, and cook until lentils are tender. Around 40-50 minutes.
3. Meanwhile, make the brown butter curry. Melt 3 tablespoons butter in a small saucepot over low heat. Stir until it starts to foam and brown, about 5 minutes. Then stir un the curry powder and fry until fragrant, about 1 minute. Set aside.
4. Once the lentil soup is soft, remove the pot from the heat and stir in coconut milk and 1/2 teaspoon salt.
5. Puree the soup with an immersion blender, or with a blender/food processor in batches.
6. Stir in the brown butter curry, and add more salt as needed.
7. Serve the soup hot with a drizzle of olive oil and grated Parmesan cheese or nutritional yeast.