Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Green Lentil Soup


Posts : 26746
Thanked : 1363
Join date : 2013-01-12

Green Lentil Soup

Post by Lobo on Tue 26 Jan 2016, 11:31 pm

Green Lentil Soup

Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
This warm, aromatic lentil soup has a nice subtle heat on the finish. The spiced browned butter adds a nutty and fragrant note to the dish.

  • 418


  • 5 Tbs. unsalted butter
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp. red pepper flakes
  • 5 1/2 cups vegetable stock or water, plus more as needed
  • 1 1/2 cups (10 1/2 oz.) green lentils or green split peas, picked
      over and rinsed
  • 3/4 tsp. fine-grain sea salt, plus more, to taste
  • 1 Tbs. madras curry powder
  • 1/2 cup coconut milk
  • 1 bunch fresh chives, minced


In a large pot over medium heat, melt 2 Tbs. of the butter. Add the onion, garlic and red pepper flakes and cook, stirring, until the onion softens, 2 to 3 minutes. Add the 5 1/2 cups stock, the lentils and 1/2 tsp. of the salt. Reduce the heat to medium-low, cover and simmer until the lentils are tender, about 30 minutes.

Meanwhile, in a small saucepan over medium heat, melt the remaining 3 Tbs. butter and cook until it begins to brown, 3 to 5 minutes. When it starts to smell nutty and fragrant, stir in the curry powder and cook, stirring constantly, until the spices are fragrant, about 30 seconds. Remove from the heat and set aside.

When the lentils are done, remove from the heat, stir in the coconut milk and the remaining 1/4 tsp. salt. Puree the soup with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Adjust the consistency as desired with more stock or water. Stir in half of the spiced butter and adjust the seasoning with salt.

Ladle the soup into warmed bowls, drizzle with the remaining spiced butter and sprinkle with the chives. Serve immediately. Serves 4 to 6.

Adapted from Super Natural Every Day, by Heidi Swanson (Ten Speed Press, 2011).

    Current date/time is Thu 23 Nov 2017, 10:39 am