Green Lentil Soup with Curried Brown Butter

Do you have a favourite food? Maybe not even favourite, but a food, dish or meal that you love to make? Because you make it when you crave it, and you crave it pretty often, then when you take that first bite, it’s SO good that the next time the word “willpower” crosses your mind, you’re bloated, full as hell but funnily still wanting more. This soup is kind of like that. Curry powder, onions, lentils – hearty, thick and packed with flavor. Aside from the amount of time lentils take to cook, this recipe is super easy. Simple even. It’ll make your house smell amazing too! We paired it with some delicious gluten free toast from Udi’s. Please sir, I want some more…

5 tbsp Butter or Dairy Free alternative
1 Onion – Large – Diced
3 cloves Garlic – Minced
1/2 tsp Red Pepper Flakes
5 1/2 cups Vegetable Broth – Low Sodium
1 1/2 cups Green Lentils – Rinsed and picked through
1 tbsp Curry Powder
1/2 cup Coconut Milk
1/2 tsp Sea Salt

– In medium stockpot, sautee onion, garlic and red pepper flakes in 2 tbsp of butter (or replace with a splash of olive oil)
– When onions start to soften, add vegetable broth and bring to a simmer. Add lentils and simmer with a lid on for 20-50 minutes.
– When your lentils are soft, remove from heat and add coconut milk. Blend with an immersion blender until the desired consistency has been reached.
– In a small saucepan, melt the remaining 3 tbsp of butter, add the curry powder and cook for 30 seconds, blending the curry with the butter. Add it to the soup, add the salt and blend again to combine the curried butter.
– Serve!

Serves – 4
Weight Watchers points per serving – 7
Calories – 276.7
Fat – 16.7g
Fibre – 8.5g
Sodium – 488.9mg
Carbohydrates – 24.5g
Protein – 7.6g


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