Green Lentil Soup

Ingredients:
11/2 cups chicken broth (e.g.: 1 49.5 oz large can)
1/2 cups green lentils, picked and rinsed
3/4 cup coconut milk
1 large yellow onion, chopped
3 cloves garlic, chopped
5 Tbsp butter (less if not all to be eaten at once)
1 Tbsp curry powder
1/2 tsp red pepper flakes
1/4 tsp salt
Toasted bread

Equipment:
Large saucepan
Small saucepan

Directions:
Combine 2 Tbsp butter, onion, garlic, red pepper flakes, and salt in large saucepan and soften over medium heat, about 7 minutes. Add the chicken or vegetable broth and lentils and simmer, covered, until the lentils are tender, anywhere from 20-50 minutes.

While lentils simmer, in the small saucepan brown remaining 3 Tbsp (less if few people are eating unless you're going to reheat the butter separate later) over medium heat (watch carefully) and, when nutty and fragrant, stir in curry powder and cook for another 30 seconds. When soup is finished cooking, remove from heat and add coconut milk and additional salt to taste. Toast bread. Stir in half the curried butter and serve with bread, drizzling remaining curried butter on top.

Servings:
Makes 7 cups of green lentil soup.