Autumn has finally arrived! What better way to welcome the new season than with a yummy and hearty lentil soup? It’s not just any old lentil soup, but a curried lentil soup with chickpeas! This is a healthy and easy soup to make for your family, and can even be made ahead of time! Just heat it up and it’s ready to eat. Tasty!
Curried Lentil Soup
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 2 large garlic cloves, chopped, divided
- 2 tablespoons curry powder
- 1 cup French green lentils
- 4 cups of water
- 1 can chickpeas, drained and rinsed
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 2 green onions for garnish
- 1 lemon, cut into wedges
Add the lentils and water and bring to a boil. Season with salt and pepper and reduce heat to medium-low.Simmer until lentils are tender, about 30 minutes.
In a large heavy pot, heat 2 tbsps of the olive oil over medium heat. Then add the onion and carrot and season with a pinch of salt and pepper. Cook until onion about 5-7 minutes until it is translucent. Add the chopped garlic and cook for an additional 2 minutes, then stir in curry powder to taste. Stir constantly to prevent spices from burning, until spices are fragrant while cooking.
Puree chickpeas, lemon juice, remaining olive oil, and 1/4 cup of water. Stir puree into lentils and then add butter. Season to taste with salt, pepper, and/or additional curry powder, then thin soup with water until desired consistency. You can puree some of the lentils and add back in to add extra thickness if you like.
Divide the soup and serve garnished with green onion and with lemons on the side.
Recipe courtesy of Seriouseats.com 🙂