Vegan Recipes – Green Lentil Soup With Curried Butter

Category : Vegan Recipes

Vegan RecipesWith the cold months of winter here to stay for a while, this vegan recipe for green lentil soup with curried butter is a guaranteed method of staying warm and toasty on the coldest days and nights. If you are not a fan of lentils, then you can substitute split green peas for this recipe. Each option is delicious. Just be aware that the split peas tend to give the soup a bright green color.

Here are the ingredients you’ll need to make this vegan recipe:

  • 2 tablespoons unsalted butter, ghee, or extra-virgin coconut oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes
  • 
5 1/2 cups / 1.3 liters good-tasting vegetable broth or water
  • 1 1/2 cups / 10.5 oz / 300 g green lentils or green split peas, picked over and rinsed
  • 3 tablespoons unsalted butter
  • 1 tablespoon Indian curry powder
  • 
1/2 cup / 125 ml coconut milk
  • 
Fine-grain sea salt
  • 1 bunch fresh chives, minced

Begin preparing this recipe by combing the butter, garlic, onion, and red pepper flakes in a large saucepan over a medium high heat. Cook until the onions have softened slightly. Next, add in the lentils and the vegetable broth. Cover the pot and let the soup simmer until the lintels have become soft. This process can take anywhere from 20-50 minutes. You’ll just have to keep an eye on it.

For the next step, in small saucepan, you should melt 3 tablespoons of butter. Let it brown in color. Once it starts to smell fragrant, add in the curry powder and let it sauté for about a minute. Once the lentils are done cooking, you can remove them from the stove eye and add ii the coconut milk and 1/4th a teaspoon of salt. Move the whole mixture into an immersion blender and puree it. Whether you would like for the soup to be slightly chunky or completely smooth is up to you.

For the final step, stir in ½ of the spiced butter and add a little more salt to taste. When you’re ready to serve, drizzle the soup with the rest of the butter and top it off with the chives. This vegan recipe will make 4-6 servings of soup.