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Green Lentil Soup with Curried Brown Butter
- 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
- small cubes of pan-fried paneer (optional)
Directions:View on 101 Cookbooks
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