Everyone in the Midwest has been talking about the weather for the past few weeks- I know, it’s shocking. It’s actually cold out. But come on people, it is January after all. Accept the temperature. Layer up. Put on some cozy socks. Remember how much more enjoyable it is to use a stove in the winter and how comforting it is being all cuddly in a pile of blankets.
My sister and I stayed in for New Years Eve this year. She had recently gotten her wisdom teeth out and was on some drugs that didn’t mix well with parties so we hung out with our parents’ dogs, ate some tasty soft foods, and reflected on the year. Around midnight some local reinforcements came over for a champagne toast and to watch fireworks over the lake. It was a far more low-key night than was had by most but it ended up being one of my favorite New Years celebrations OFALLTIME.
Our main course on New Years Eve was a delicious and surprisingly hearty soup from a Christmas present cookbook, Super Natural Every Day by Heidi Swanson. Her velvety Green Lentil Soup is made with ingredients you probably already have in your pantry and is guaranteed to warm you from the inside out (even on a cold January day like this). I’ve already made it twice since the holidays (once with split peas instead of lentils) and mmmmm I’m going to keep making a batch every few weeks until the weather warms up.
Heidi Swanson’s Green Lentil Soup
2 tablespoons butter
3 cloves garlic, chopped
1 large yellow onion, chopped
½ teaspoon red pepper flakes
5 ½ cups veggie broth
1 ½ cups green lentils
3 tablespoons butter
1 tablespoon curry powder
½ cup coconut milk
A pinch of sea salt
Fresh chives, minced
Combine onions, 2 T butter, garlic, and red pepper flakes in a soup pot until onions soften. Add veggie broth and lentils and simmer, covered, until lentils are tender (20-30 minutes).
While the lentils are cooking, warm 3 T of butter in a saucepan over medium heat until it browns. Stir in curry powder until they’re “fragrant” (less than 1 minute) and then remove from heat.
When the lentils are soft, stir in coconut milk, salt, and puree. Stir in half of the spiced butter (save the other half for creative drizzling) and serve with minced chives.