If you're obsessed with Indian food like I am, you'll love this! I found it on epicurious and it was easy and fantastic! I added about 5 small potatoes, chopped, to the soup with the carrots but in the future I'll add them after the lentils. They turned out a little soft for my taste and the lentils need plenty of time to soften. Maybe 10 minutes into the simmering time? I also ended up adding about twice as much curry powder because I just had a generic brand that wasn't too spicy, and a couple dashes of cumin. It tasted pretty authentic! Especially with some naan bread and yogurt sauce we picked up at our local Indian restaurant. Yum!!
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 2 large garlic cloves, chopped, divided
- 2 tablespoons (or more) curry powder
- 1 cup French green lentils
- 4 1/4 cups (or more) water, divided
- 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
- 1 tablespoon fresh lemon juice
- 2 green onions, thinly sliced 1 lemon, cut into 6 wedges
Ingredient info: French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores
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 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.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
Even better the second day!
