Green Lentil Soup with Curried Brown Butter – IHCC Potluck

 


There are boxes to check off at the end of the year. A tasty vegetable soup that is nutritious and sustaining sounds brilliant; you don’t mind making it all the time. I like this easy soup recipe from Heidi Swanson, especially when you want to take a break from all the rich holiday food. As long as you have some dry lentils on hand, you’re set to go. This soup can be whipped up with a few pantry standbys. A yellow onion, vegetable broth, curry powder and some coconut milk.

Brown butter is a very useful technique that I’ve used repeatedly in cooking as well as in baking. I was totally enthralled the first time I browned butter until it turned golden brown and almost burnt. It’s simple to follow. Takes only a few minutes. All you need to do is melt some butter in a saucepan over medium heat, then cook down until the water in the butter starts to evaporate, leaving you with a nutty, fragrant liquid gold. Brown butter boosts everything from simple veggies to decadent cakes.

The curried brown butter sauce gives the lentil soup a luxurious kick and the depth of flavor. We often hear from chefs that butter makes everything taste better. I’ve found it to be true. Brown butter checks off all the boxes in the flavor and texture department. The combination of brown butter and a tablespoon of curry powder has a transforming quality, elevating the earthy lentil soup into something quite memorable. Give it a try!

This dish is joining the IHCC’s December potluck when we cook and post any recipe from IHCC featured chefs, past and present.

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3 Comments

  • Reply
    ostwestwind
    December 30, 2016 at 6:16 pm

    Yes, (brown) butter makes every dish a bit better. And dry lentils should be in every pantry. I have everything at home and will give this definitely a try.

  • Reply
    Lydia Filgueras
    December 30, 2016 at 8:58 pm

    What an appealing recipe! I'm sure I have everything on hand in my pantry…and that little splash of brown butter, yum!

  • Reply
    Kim
    January 1, 2017 at 8:47 pm

    Brown butter is such a lovely and, overlooked, ingredient! I can imagine how the nuttiness plays well with the lentils in this soup. This is the perfect meal after eating all that holiday food. Happy New Year!

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