Curried Lentil Soup
A deliciously spicy curried lentil soup made extra hearty with the additional of pureed chickpeas. This soup comes together quickly and will quickly become a favorite!
Ingredients
- 3 tablespoons (45 mL) extra virgin olive oil divided
- 2 medium carrots chopped
- 1 medium onion chopped
- 3 large garlic cloves minced, divided
- 1½ tablespoons curry powder or more to taste
- 1 cup French (Puy) green lentils green lentils
- 5 cups (1.2 L) low-sodum vegetable or chicken stock divided
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 tablespoon (15 mL) fresh lemon juice
- 2 tablespoons (30 g) unsalted butter
- kosher salt
- freshly ground black pepper
Instructions
- Heat 2 tablespoons of olive oil over medium heat in a large soup pot. Add the chopped carrots and onions, add a sprinkle of salt, and sauté for 6 to 8 minutes, stirring occasionally, or until the onions are translucent in color. Add half the chopped garlic and curry powder to the pot and cook for an additional minute or so, or until fragrant.
- Add the lentils and stock, reserving ¼ cup (60 mL) for the chickpea mixture. Bring to a boil, lower the heat, and simmer the soup for about 30 minutes or until the lentils are tender and cooked through.
- Meanwhile, using food processor, puree the canned chickpeas, remaining garlic, lemon juice, reserved stock, and remaining 1 tablespoon (15 mL) of olive oil until mostly smooth.
- Add the chickpea puree and butter to the soup. Stir and season with salt as needed. Serve hot with a dollop with yogurt.
Adapted Slightly from Bon Appetit.
Serving: 1serving, Calories: 316kcal, Carbohydrates: 39g, Protein: 13g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Cholesterol: 11mg, Sodium: 500mg, Fiber: 12g, Sugar: 9g