Lentil and Brown Butter Curry Soup

5.0 from 5 reviews

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 4-6


  • 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


  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.

Another great recipe by https://vforveggy.com.