Shel's Curried Lentil Soup

[Shel_B]

Shel's Curried Lentil Soup

 

Ingredients

 

3 Tbs EVOO, divided

1 medium onion, chopped

1 medium carrot, finely chopped

2 large garlic cloves, chopped and divided

2 Tbs or more of curry powder

1 cup French green lentils (lentils du Puy)

4½ cups or more water, divided (chicken stock and water 50/50 is a good option - don't go too heavy with the chicken stock)

Bay leaf or two depending on size, type, freshness (ideally, Turkish bay leaves)

1 Tbs fresh ground toasted coriander

1 Tbs fresh ground toasted cumin seed

S&P

1 15-oz can chickpeas or equivalent home made

1 Tbs fresh lemon juice

Zest of one lemon

2 Tbs unsalted butter

2 green onions, thinly sliced

1 lemon cut into six wedges

 

Directions

 

Heat 1 Tbs oil in a heavy large pot over medium heat. Add onion and carrot, sprinkle with salt and fresh ground pepper. Cook until onion is translucent, stirring occasionally, about 4-minutes. Add half the chopped garlic, stir until vegetables are soft but not brown, about 4-minutes longer.

 

Add 2-Tbs curry powder, the cumin, the coriander, and stir until fragrant – about one minute. Add lentils and 4-cups liquid. Add bay leaf. Sprinkle with salt and pepper. Increase heat and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 30 minutes.

 

Meanwhile, in food processor, puree chickpeas, lemon juice, lemon zest, ¼ cup water, remaining 2 Tbs olive oil, and remaining garlic.  Add chickpea puree and butter to lentil soup. Adjust salt and pepper, and add additional curry powder if desired. Add water in ¼ cupfuls to thin to desired consistency.

 

Soup can be made a day ahead. Cool, cover, and refrigerate. Rewarm before continuing.

 

When serving, sprinkle with thinly sliced green onions and serve with lemon wedges.

 

Notes: I use a mild curry for this. I only use Lentils du Puy. and they are highly recommended for the way they cook and their flavor.

Edited April 17, 2015 by Shel_B (log)