...curried lentil soup...

Can you tell it's cold here?  I'm all about soups and stews and comfort food these days.  I'm also all about making them healthy and easy for you, and me, so here's another winner.  I do love me some Orangette and was happy to make this and consider it a staple now.  I bought some more lentils the other day and I think I'll be making this again this week.

It doesn't take too long to prepare, especially if you're like me and buy the package of already made lentils and drop the whole shabang into the soup.  It cooks up in no time.

Recipe thanks to and loosely adapted from Molly Wizenberg as seen in Bon Appetit

Ingredients you'll Need
3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
2 garlic cloves, chopped
2 tablespoons curry powder
1 package prepared lentils from trader joes
    (or 1 cup French green lentils)
4 1/4 cups water
1 can (15 oz) chickpeas drained and rinsed
1 tablespoon lemon juice
2 tablespoons butter

1.  Heat 1 tablespoon olive oil in a heavy pot over medium heat and add onion and carrot and season with salt and pepper. Cook until onion is cooked, stirring occassionally, about 4 minutes.  Add 1 tablespoon garlic and cook about 4 minutes.

2.  Add 2 tablespoons curry powder and stir until fragrant, about a minute.  Add lentils and 4 cups water , season with salt and pepper, and bring to a boil.  If the lentils are not cooked you'll need to cook this for 30 minutes. If your lentils are, well then you're just fine.

3.  Puree chickpeas, lemon juice, 1/4 cup water, and 2 tablespoons olive oil, and remaining 1 tablespoon garlic.  Add chickpea puree and butter to the soup, season with salt and pepper to taste, stir til combined, heat through, and enjoy!

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