WW Curried Lentil Soup

By amaliana

Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.
Ingredient. Info
French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 medium carrot, finely chopped
• 2 large garlic cloves, chopped, divided
• 2 tablespoons (or more) curry powder
• 1 cup French green lentils
• 4 1/4 cups( or more) water, divided
• 1 15-to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
• 1 tablespoon fresh lemon juice
• 2 tablespoons(1/4stick) butter
• 2 green onions, thinly sliced
• 1 lemon, cut into 6 wedges

Preparation

Step 1

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cok 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 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, purée chickpeas, emon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
Add chickpea purée and butter to entail 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. Reward before continuing.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges..