CURRIED LENTIL SOUP

By ajiann

Ingredients

• Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.
• tablespoons olive oil, divided
• medium onion, chopped medium carrot, finely chopped large garlic cloves, chopped, divide tablespoons (or more) curry powdercup French green lentils cups (or more) water, divided
• 15 - to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
• tablespoon fresh lemon juice tablespoons (‘/4 stick) butter green onions, thinly sliced lemon, cut into 6 wedges

Details

Servings 6
Preparation time 35mins
Cooking time 95mins

Preparation

Step 1

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 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 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 I day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.