Curried Lentil Soup

Recipe by Dr. Jenny
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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