Curried Lentil Soup with Chickpea Purée Print Email

4 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 tablespoons curry powder, or more to taste
1 cup French green lentils
4 cups water
1 15-ounce can chickpeas, drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, thinly sliced
1 lemon, cut into wedges

In a large heavy pot, heat half the olive oil over medium heat until shimmering. Add onion 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, along with butter. Season to taste with salt, pepper, and/or additional curry powder, then thin soup with water until desired consistency.

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

serves 4, active time 45 minutes, total time 45 minutes