Curried Lentil Soup

When it's March and still cold outside (I'm so jealous when my parents tell me about the balmy weather in Texas!) I comfort myself with soup. This one was particularly attractive since I received some lovely curry powders for Christmas - the curry adds a warm depth to the soup which pairs nicely with the thick and slightly creamy texture of the soup. Who knew pureed chickpeas would be such a spectacular secret ingredient?

Curried Lentil Soup

Slightly adapted from Feast with Bron

Ingredients

4 tablespoons olive oil,

1 medium onion, chopped

1 medium carrot, finely chopped

1 stalk celery, finely chopped

2 large garlic cloves, chopped, divided

2 tablespoons curry powder, or more to taste

1 cup French green lentils

4 cups water

400g can chickpeas, drained, rinsed or a large handful of dried ones, soaked and cooked

1 tablespoon fresh lemon juice

2 green onions, thinly sliced

1 lemon, cut into wedges

Method

 

In a large heavy pot, heat half the olive oil over medium heat until shimmering. Add onion, celery and carrot, season with a pinch of salt and pepper, and cook until onion is translucent, 5-7 minutes. Add garlic and cook for an additional 2 minutes, then stir in curry powder. Cook, stirring constantly to prevent spices from burning, until spices are fragrant.

Add lentils and water and bring to a boil. Season with salt and pepper, reduce heat to medium-low, and simmer until lentils are tender, about 30 minutes.

In the meantime, puree chickpeas, lemon juice, remaining olive oil, and 1/4 cup of water. Stir puree into lentils. Season to taste with salt, pepper, and/or additional curry powder, then thin soup with water until desired consistency. I didn't end up thinning the soup at all.

Divide amongst soup bowls and serve garnished with green onion and with lemons on the side.