Cook 1 tablespoon of olive oil in a large saucepan over medium. Add the garlic, ginger, cumin, coriander, turmeric and cayenne. Cook, stirring until fragrant, about 30 seconds. Add the lentils and broth; bring to a boil. Reduce to a simmer, cover and cook until lentils are soft, 7 to 9 minutes. Working in batches, transfer to a blender and puree. Return the soup to the pot, add 2 cups of water. Cook over medium till warmed through. Remove from heat and stir in lemon juice.
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Meanwhile, heat the remaining two tablespoons of oil in a large nonstick skillet over medium heat. Add the chickpeas, stirring occasionally till golden brown and crisp, 7 to 8 minutes. Serve the soup, topped with chickpeas and scallions. Basmati rice as side.
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