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.
Originally Submitted
5/9/2013
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