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Weeknight Dinner: Lentil Soup and Brussel Sprouts

January 23, 2012

I’ve been wanting to make something with lentils for a while. We rarely cook beans because they require advance planning and/or long cooking times- not good for a weeknight. Since lentils are so small, they don’t require any soaking and they cooked in 25 minutes. This recipe from 101cookbooks for Green Lentil Soup with Curried Brown Butter caught my eye, and I decided to give it a shot this evening. Not only was it quick and relatively easy, but it made for a flavorful and hearty meal.

On the side, we made brussel sprouts based on another 101 cookbooks recipe. It gets them nice and crispy in under 10 minutes, and it doesn’t involve the oven which is nice because our apartment is quite toasty as it is. All in all, it was an excellent meal. I’ll be on the lookout for more lentil recipes!

Beautiful lentils. We both agreed they looked like miniature shellfish.

The soup before the immersion blender.

Soup in a bowl with a drizzle of curried brown butter.

Preparing the brussel sprouts.

The most time consuming step: placing them flat-side down.

Beautifully browned and delicious.

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