This curried lentil soup recipe is very hearty and nourishing when prepared with traditional broth and is so satisfying it serves as a meal in itself.
In a large stainless steel, titanium, or glass pot, cook chopped onions and carrots in butter and olive oil on medium/low heat for about 1/2 hour until soft.
When the vegetables are soft, add stock and lentils and bring to a boil. Skim off the foam as this will improve the soup's flavor (the foam contains off flavors).
Reduce heat and add crushed peppercorns and optional green curry paste. Simmer with cover on until the lentils are soft (about 30 minutes).
Puree soup with a handheld blender if you prefer smooth soups or will be feeding it to very young children. Otherwise, leave it chunky as shown in the picture above. If the soup is too thick for your liking, add a bit of filtered water or more broth to thin it down.
Leeks may be substituted for the onions as desired.
Fish sauce without added sugar or MSG may be used instead of sea salt to flavor the soup.