Lentils are amazing! If you haven’t been eating lentils… you’ve been missing out.
I don’t know what it is, but lentils have a gravitational pull on me, so, when I came across this curried lentil soup recipe, it was pretty much on. Not only was this soup delicious, but it whipped up in no time! The carrots, onions and garlic give a nice fragrant base to the soup while the lentils and chicken stock add a hardy broth. When I started this recipe I was not sure how the chickpeas would fit into the picture. By making a hummus like mixture that gets added to the soup, the garbanzos thicken with a meaty and flavorful consistency that cream can’t emulate. The tab of butter also gives the soup a silken glean and robust creaminess.
I don’t know about you, but curry is a staple in my cooking. We go through more curry than seems humanly possible. Mmmm. The garnish of lemon and scallions brightens the flavors with a lovely splash of citrus. Damn, my mouth is watering… I really wish I had a bowl of this to eat right now. Sigh.
So, as we approach the thick of winter… heave out the soup pot and curry yourself some lentils… lots of lentils.
Makes 4 servings
3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
3 large garlic cloves, chopped, divided
2 tablespoons (or more) curry powder
1 cup green or brown lentils
4 1/4 cups (or more) chicken stock or water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
1 tablespoon fresh lemon juice
1 tablespoon (1/8 stick) butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges
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 broth or water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30-40 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
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.