Curried Lentil Soup
Adapted From Bon Appetit
3 tbsp olive oil, divided
1 med onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped and divided
2 tbsp curry powder (if you don’t like spicy, use 1 tbsp and add to it)
1 cup French green lentils ( I just used regular green lentils)
4 ¼ cups water (maybe more)
1 (15-16 oz) can of chick peas, drained and rinsed
1 tbsp fresh lemon juice
2 tbsp butter
In a large soup pot, heat 1 tbsp of the oil over medium heat and add the onion and carrot. Sauté until the onion is translucent, then add half of the garlic and continue to sauté about another 4 minutes until softened but not brown. Stir in the curry powder, some salt and pepper, and continue to cook, stirring, about another minute until fragrant.
Stir in the lentils, and water, then turn up the heat a bit and bring the whole thing to a boil before turning down and allowing to simmer for 30 minutes until the lentils are tender.
Meanwhile, in a food processer, whiz up the chick peas, remaining garlic, 1/4 cup water, 2 tbsp olive oil, and lemon juice. Once the lentils are tender, add the chick pea mixture and butter to the pan, stirring and continuing to cook until the butter melts and the soup is heated through. Taste and correct for seasonings, adding more salt, pepper, or curry powder if you need it.
Serve topped with chopped green onion and a dollop of plain green yogurt. Warmed naan bread to dip would be delicious!
Variation: Add about ½ cup of coconut milk to the water, stirring and omit the butter. Adds a nice creamy richness to the soup as well.