Curried lentil soup
November 26, 2011 § Leave a comment
This soup is so easy and really hits the spot on a cold day (not that we’ve really had any of those yet in London…). This recipe is adapted from epicurious.com.
- olive oil
- 1 onion, diced to whatever size you like (you won’t be blending the soup, so keep that in mind)
- 1 carrot, diced
- 2 large garlic cloves, minced (you’ll only use 1 clove at a time!)
- 2 tablespoons curry powder, but I used a lot more – probably 4 (this is to taste, obvs)
- 1 cup lentils (the recipe calls for French lentils, but those are expensive, so I got ‘regular’ lentils, the ones that are army green in color)
- 4 1/4 cups (or more) water, divided
- 1 can chickpeas, drained and rinsed
- 1 tablespoon lemon juice
- butter (however much you want to add at the end to make the soup smooth and yummy – 1 to 2 TBSP)
- 2 green onions, sliced thin for garnishing
- I soaked the lentils for about 10 hours. The recipe doesn’t call for this, but in my experience, I want soup FAST after I get home from work, and lentils always take longer to cook than I want (I suspect this is why this recipe calls for fancy, smaller, French lentils). So I put the lentils in a couple cups of water before I left for work that day. Easy. I’m sure you could soak for a shorter amount of time, but that’s just how much time elapsed between leaving for work and getting home that day.
- Saute the onion and carrot in some olive oil, over medium heat, with some salt and pepper. Until the onions are translucent (a couple minutes).
- Add 1 clove of the garlic and cook another couple of minutes, until veg are soft.
- Add curry powser, stir and cook for about one minute.
- Add lentils and 4 cups of water. Season with salt and pepper. Increase heat and bring to boil. Then, reduce heat to medium and simmer until lentils are tender, about 30 minutes.
- While simmering, puree chickpeas, lemon juice, 1/4 cup water, 2 tablespoons olive oil, and remaining clove of garlic in a food processor (basically you’re making hummus to use as a soup thickener). You could just… buy hummus.
- Add the hummus and butter to the soup. Season with salt, pepper, curry powder, cayenne, whatever strikes your fancy.
- If soup is too thick, add some more water.
- Serve hot and sprinkle with green onions and serve with greek yogurt and crusty bread!