Curried Lentil Soup
photo by Lalaloula
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
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 (or more to taste)
- 1 cup french green lentil
- 4 1⁄4 cups water, divided (or more)
- 1 (15 -16 ounce) can chickpeas, drained, rinsed
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 2 green onions, thinly sliced
- 1 lemon, cut into 6 wedges
directions
- Heat 1 Tb 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 Tb 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.
- Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 Tb 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.
- Note: Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
- Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
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Reviews
-
I really enjoyed this hearty winter-warmer soup on an unusually cold and rainy day this July. It is thick, flavourful and super easy to make, which is always a plus.<br/>I had some mushrooms left that needed to be used up, so I threw them in, too. Also I decided to leave some chickpeas whole and liked the texture they added.<br/>THANK YOU SO MUCH for sharing this great keeper with us, Dr. Jenny!<br/>Made and reviewed for Veggie Swap #60 July 2013.
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
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