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
3tablespoons (45 mL)extra virgin olive oildivided
2medium carrotschopped
1medium onionchopped
3large garlic clovesminced, divided
1½tablespoonscurry powderor more to taste
1cupFrench (Puy) green lentilsgreen lentils
5cups (1.2 L) low-sodum vegetable or chicken stockdivided
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.