Curried Lentil Soup

Thanks to Dana Bertermann for passing along this recipe!

Curried Lentil Soup
Recipe by Molly Wizenberg
Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.

• 6 servings
• PREP: 35 minutes
• TOTAL: 1 hour

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 (1/4 stick) butter
• 2 green onions, thinly sliced
• 1 lemon, cut into 6 wedges

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.

Preparation

• 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 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.