• Lentil and Split Pea Soup

• 
  
• 5 Tbs. coconut oil
• 1 large yellow onion, chopped
• 4 finely diced carrots
• 6-8 garlic cloves, minced
• 2 tsp. red pepper flakes
• 11 cups chicken or vegetable stock, plus more as needed
• 1 1/2 cups (10 1/2 oz.) green lentils 
• 1 1/2 cups  green split peas, picked
    over and rinsed
• 2 tsp. fine-grain sea salt, plus more, to taste
• 1 stick unsalted butter
• 2 Tbs. madras curry powder
• 2 cans coconut milk
• 
  

Directions:

In a large pot over medium heat, melt 4 TBS. coconut oil. Add the onion, carrots, garlic and red pepper flakes and cook, stirring, until the onion softens, 2 to 3 minutes. Add the 11 cups stock, the lentils, peas and 1/2 tsp. of the salt. Reduce the heat to medium-low, cover and simmer until the lentils are tender, about 30 minutes.

Meanwhile, in a small saucepan over medium heat, melt the stick of butter and cook until it begins to brown, 3 to 5 minutes. When it starts to smell nutty and fragrant, stir in the curry powder and cook, stirring constantly, until the spices are fragrant, about 30 seconds. Remove from the heat and set aside.

When the lentils are done, remove from the heat, stir in the coconut milk and the remaining 1/4 tsp. salt. Puree the soup with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Adjust the consistency as desired with more stock or water. Stir in half of the spiced butter and adjust the seasoning with salt.

Adapted from William-Sonoma recipes.