Curried Lentil Soup
A hearty and aromatic soup combining French green lentils and chickpeas with warming curry spices, finished with fresh lemon and green onions. This nutritious vegetarian soup features a creamy texture from pureed chickpeas and a rich depth of flavor from the curry powder.
Ingredients
- •3 tablespoons olive oil, divided
- •1 medium onion, chopped
- •1 medium carrot, finely chopped
- •2 large garlic cloves, chopped, divided
- •2 tablespoons curry powder
- •1 cup French green lentils
- •4¼ cups water, divided
- •1 can chickpeas
- •1 tablespoon fresh lemon juice
- •2 tablespoons butter
- •2 whole green onions, thinly sliced 1 lemon, cut into 6 wedges
- •Ingredient info: French green lentils are small
- •dark green
- •and speckled with black; they can be found at some supermarkets and at specialty foods stores.
Cooking Instructions
- 1.
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
40 min
- 2.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
5 min
- 3.
Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
10 min
- 4.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
5 min
