30 Soups in 30 Days: Curried Lentil Soup

Nov 28, 2010 | Better Health, Soup

Curried Lentil Soup BonAppetit Dec 2010

The Turkey Day weekend is over, my two older girls headed back to college. No more bird left in the house and its getting really cold outside. What to do? Make some more soup. I found this recipe for Curried Lentil Soup in Bon Appetite magazine which comes free to my house every month because the magazine people think I am still a practicing dentist. I continue to get oodles of free magazines for my waiting room, most end up as compost or fodder for collage.

Lentil soups are easy to make and are full of protein and fiber. Curry powder is a mix of spices: turmeric, paprika, pepper, ginger, cumin, celery seed. Curry has lots of warming energy and is great for digestion too. This soup can also make for a nice warming breakfast if you’re willing to think outside the cereal box.

Curried Lentil Soup

Bon Appetit magazine 12/10

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 scallions, thinly sliced

1 lemon, cut into 6 wedges

  • 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.

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