Green Lentil Soup with Curried Brown Butter

One of my favorite cold-weather soups – green lentils (or
split peas), topped with a curried brown butter drizzle, and
pan-fried paneer cubes. Some of you might recognize it from

Super Natural Every Day
.
Green Lentil Soup with Curried Brown Butter

It’s a soup I revisit often, and these photos are outtakes of
it that ran in an early issue of Kinfolk magazine. I did a short
little essay about winter (volume two!), and it ran alongside with
some pictures Wayne and I
contributed. 

Green Lentil Soup with Curried Brown Butter

Here’s the deal. The magic here is the curried brown butter
drizzle. Don’t skip it. Also, a good chunk of hearty sourdough
really elevates the whole experience. Or! Some good naan or
paratha.

Green Lentil Soup with Curried Brown Butter
You can certainly explore a vegan version though. You could infuse
some olive oil or coconut oil with spices, and brown some tofu in
place of paneer. A different beast, but also really good. Not brown
butter good on the flavor front, but still good. 😉Green Lentil Soup with Curried Brown Butter
I also want to note there are some great variation ideas down in
the comments. 

Continue reading Green
Lentil Soup with Curried Brown Butter
on 101 Cookbooks

Source: vegetariantimes
Green Lentil Soup with Curried Brown Butter



Leave a Reply