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.

2 pounds medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces

3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced

2 tablespoons olive oil 1 medium onion, chopped

2 cups low-sodium vegetable broth kosher salt and black pepper

pinch ground nutmeg 1/3 cup walnuts

1 cup blue cheese, such as Gorgonzola or Stilton (4 ounces )

16 crackers or crostini

Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water. Bring to simmer and cook, covered, until the potatoes are tender, 12 to 15 minutes.
Working in batches, transfer the mixture to a blender and puree until smooth, adding more water if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the pot.)
Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.

Green Lentil Soup

Kelly's Apple & Sweet Potato Soup