RED LENTIL AND RICE SOUP WITH BROWN BUTTER ALMONDS

6 tablespoons unsalted butter, divided

1 onion, chopped Kosher salt

1/2 teaspoon red pepper

flakes (optional)

1 ⅓ cups red lentils

1/2 cup medium- or shortgrain white rice

6 cups water

1/2 cup sliced almonds Juice of 1 to 2 lemons On the side: Salad and/or crusty bread

In a large saucepan, melt 2 tablespoons butter over mediumhigh heat. Add the onion and a pinch of salt and cook, stirring frequently, until translucent, 3 to 5 minutes. If desired, add the pepper flakes and stir to combine. Add the lentils and the rice and stir to coat in the butter. Add the water and a large pinch of salt. Bring to a rapid simmer, then reduce the heat to medium-low. Cook until the lentils melt into the water and the rice is tender, forming a thick soup, 15 to 20 minutes.

Meanwhile, melt 4 tablespoons more butter in a small skillet on medium heat. Add the almonds and cook, stirring frequently, until the nuts are golden brown and the butter is toasty and browned, about 5 minutes. Immediately transfer to a small bowl and set aside for serving.

When the soup is finished, squeeze in the juice of 1 of the lemons. Taste, and add additional salt and/or lemon juice if desired. Serve the soup garnished with the almonds and drizzled with the browned butter, with salad and crusty bread on the side. Serves 4.

Per serving: 574 calories (percent of calories from fat, 42), 24 grams protein, 62 grams carbohydrates, 22 grams fiber, 28 grams fat (12 grams saturated), 47 milligrams cholesterol, 483 milligrams sodium.