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 an instant favorite!
I have been eyeing a new soup recipe for a while now and this Saturday night, I finally got around to trying it out. Unfortunately, I can’t take much of the credit for the fabulousness of this dish (it was originally from Bon Appetit), but I did add a couple of small changes to make it my own.
This soup hits all the spots: filling and satisfying, spicy, versatile, hearty, and healthy.
Sometimes curries can be overwhelming and include a ton of ingredients or spices that most people don’t already have in their kitchen. Though I love them, I have to admit that I don’t make as many as I would like because they do require so much planning ahead. How is this soup any different? It only contains one spice. No, that’s not a typo! And trust me, you would never guess based on tasting the dish.
The rest of the ingredients are simple, easily available, and I’m guessing most people already have them right at home in their pantry. It comes together in about 45 minutes and makes excellent leftovers for a hearty lunch or simple dinner.
The secret ingredient (ok, ok—it’s pureed chickpeas!) adds a richness and creaminess to the dish. Top it with a nice dollop of greek yogurt of European yogurt and you’ve got dinner on the table.
This soup is spicy! I used two tablespoons of curry powder, but I suggest you start with a tablespoon and a half and go from there. Curry powders vary tremendously in quality and heat, so make sure you adjust according to your taste preferences. If you do find yourself with a soup that is way too spicy, add an additional cup or two of stock to dilute and continue to simmer slowly.
Curried Lentil Soup
- 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
- 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.