Monday, January 10, 2011
Curried Lentil Soup
As I’ve mentioned here multiple times, I love having a blog to share recipes I enjoy with others. But, recently I enjoyed the opposite perk when a reader shared a recipe with me because she thought I’d enjoy it. And she was right! So thanks Jacey, for sharing this recipe with me.
I’m not sure how I missed this one, as I subscribe to Bon Appetit, and this recipe appeared in the December 2010 issue. Over the weekend, I saw my friend Beth tweet that she was making this soup as well. That was a good kick in the rear to hurry up and write this post. I’m still fairly new in exploring lentils, but so far, I’m definitely a fan. I found this soup hearty, warm, and filling. The curry is not too overpowering if you’re worried about the 2 tablespoons of curry powder. In fact, next time I might add more. Just as Jacey promised me, the addition of the pureed chickpeas really helps to fill you up. I love a good vegetarian soup. I often ate this with a 1/2 a grilled cheese sandwich. Perfect for a cold winter day!
And be sure to check out Beth’s take on this soup over at Eat.Drink.Smile. She’s told me she made a couple variations.
Curried Lentil Soup
from Bon Appetit
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 tablespoons (1/4 stick) butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges
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 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.