Lentils are a great vegetarian protein source. Try red, green and French lentils to see which you like best.
2 T unsalted butter or coconut oil 1 lrg yellow onion, chopped
3 cloves garlic, chopped 1/2 t red pepper flakes
5 1/2 c. veg broth or water 1 1/2 c. green lentils
3 T unsalted butter 1 T. Indian curry powder
1/2 c. coconut milk sea salt
1 bunch fresh chives
Combine 2 T butter or coconut oil, onion, garlic, and red pepper flakes in large soup pot over medium heat, stirring until onions soften,
Add broth and lentils and simmer, covered, between 20-30 minutes until lentils are tender.
Warm 3 T butter in small saucepan and let it brown. When it gets fragrant stir in curry powder and saute until spices are fragrant, < 1 minute
Remove lentils from stove, stir in coconut milk and 1/4 tsp salt, and puree .
Stir in half the spiced butter, serve drizzled with remaining spice butter and sprinkle with chives.