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Hmm. must be on a curry kick these days - first Curried Rice and now Curried Lentil Soup. I do love curry! I found this recipe in my Bon Apetit magazine I have made a few different curried lentil soups before but I was intrigued by this one because near the end you add a chickpea puree to give the soup more body without the addition of cream. It was a really flavorful soup Enjoy!
What You Need:
3 Tablespoons Olive Oil, Divided
1 medium onion, chopped
1 medium carrot, diced
2 large garlic cloves, chopped, divided
2 tablespoons Curry powder (or more)
1 cup lentils
4 1/2 cups of water (or more to thin later), divided
1 16 ounce can of garbanzo, drained
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, sliced
1 lemon, cut into wedges.
What You Do:
Heat 1 tablespoon of olive oil in a large pot, add onion and carrot and some salt and pepper. Cook until onion is translucent , stirring often. Add half of the garlic and stir until veges are soft. Add 2 tablespoons of curry powder and stir until fragrant, about 1 minute. Add lentils and 4 cups of water. Flavor with more salt and pepper, increase heat and bring to a boil. Reduce to medium heat and simmer until lentils are tender, about 30 minutes.
Meanwhile, puree the chickpeas, lemon juice, 1/4 cup of water, remaining olive oil and remaining garlic ina food processor.
Add the puree tot the soup. Season to taste with more salt, pepper and curry powder, if desired. Add water by the 1/4 cupfuls to thin to desired consistency. Serve in bowls with lemon slice and sprinkled with green onions.
(adapted from Bon Apetit)