I am so happy to be home.

I know I’ve shared this sentiment already since arriving home from our last trip south but it’s a sentiment I’m reminded of over and over. Home means being able to walk around town making eye contact with all that pass by with added nods, smiles or hellos. I’m enjoying not having to drive often but when I do it’s not far. Wild spaces are easier to access. I love that people in my community know and care about me; my local librarian recently put a cookbook behind the counter for me, knowing that I’d love it.

The cookbook was Super Natural Everyday by Heidi Swanson. I’ve previously enjoyed another of her cookbooks, Super Natural Cooking and I love Super Natural Everyday even more. We’ve had a couple weeks of eating out of this new cookbook and I think my family would agree that I need to buy it.

This was the first recipe I tried. Working with what I had on hand, I used split peas instead of lentils and green onions instead of chives. Like all the recipes in this cookbook, it was easy to make and wowed my family with flavour. Here’s what I did:

Green Lentil Soup with Curry, Brown Butter and Coconut Milk

Green Lentil Soup with Curry, Brown Butter and Coconut Milk

  • 2 tbsp Unsalted Butter or Coconut Oil
  • 1 large Onion, chopped
  • 3 cloves Garlic, chopped
  • 1/2 – 1 tsp Garlic Chili Paste
  • 5 1/2 cups Veg Broth or Water
  • 1 1/2 cups Green Lentils or Split Peas, picked over and rinsed
  • 3 tbsp Unsalted Butter
  • 1 tbsp Indian Curry Powder
  • 1 can Coconut Milk
  • Salt
  • 1 bunch fresh Chives, minced
  1. Combine the 2 tbsp of butter, onion, garlic, and chili paste in a large soup pot over medium heat. Stir regularly, until the onions soften.
  2. Add the veg broth and lentils. Let simmer, covered until lentils are tender, about 20- 30 minutes. Split peas will take 45- 50 minutes.
  3. In the meantime, warm the 3 tbsp of butter in a small saucepan over medium heat and let brown. When it starts to smell nutty and fragrant, stir in the curry powder and sauté until the spices are fragrant, less than a minute.
  4. When the lentils are finished cooking, remove from the heat and stir in the coconut milk and 1/4 tsp salt. Puree with an immersion blender to your desired consistency. Stir in half of the spiced butter, taste and adjust seasonings.
  5. Serve drizzled with remaining spice butter and sprinkled with chives.

Green Lentil Soup with Curry, Brown Butter and Coconut Milk

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6 Responses to Green Lentil Soup with Curry, Brown Butter and Coconut Milk

  1. k says:

    i agree that you need to buy it too! i have both of them and love Heidi’s recipes. actually, thanks for the inspiration to spend a bit of time with SNE today – i don’t feel i’ve delved into it as much as SNC, and maybe it’s about time.

  2. erin says:

    i might make this tonight!

    do you find it is filling, and will it make enough for just 4 bowls? or would it makes leftovers…i think we eat alot of soup, sometimes seconds (me especialy, i love soup). it looks really good! we might make some paneer with it…

  3. Annie says:

    K- it is time!

    Erin- It was more filling than I thought it would be. As you can see, I made some roasted potatoes to go along with it just in case. It didn’t make as much leftovers as I would have liked but it was enough for Cam and I to each have a bowl at least. This soups depth of flavour was awesome. I’m sure you’ll love it!

  4. Rae says:

    OH MY … YUM! I am so making this… and soon! p.s. I have the plate to match your bowl! :)

  5. Annie says:

    I love that bowl. It’s the only one I have that looks like it. If you got the plate here, I’ll have to keep my eyes out for another piece at the thrift shop! xx

  6. Rae says:

    I too am so very fond of my plate. My mom-in-law found it at the share shed in Williams Lake last year and knew I would love it. It shall be our mission then to find more!

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