Curried Lentil Soup. Perfect for a day like today, rainy and dreary. I think I can even say this is my favorite soup of all time. I came across this soup in bon appetit only to discover a few months ago it was created by one of my favorite cooks, Molly Wizenberg, writer of the blog Orangette and owner of the pizzeria Delancy. Both of which I highly recommend! The only changes I ever make to this soup is adding a carrot or two or using Earth Balance instead of butter. Otherwise, I highly recommend making it as close to the recipe as possible. Though, last time I made it in the crock-pot instead of the stove and I think it worked out magnificently. Here is the original link: http://www.bonappetit.com/recipes/2010/12/curried_lentil_soup#ixzz1vSz8sJQ6.
- 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 (I tend to add about 2 tbsp more after it cooks for a while)
- 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
Heat 1 tablespoon olive oil in 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 for 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. And as I mentioned above if you make this in a crock-pot, I recommend sauteing the vegetables on the stove and then transferring to the crock-pot. After transferring, combine all of the rest of the ingredients, including the garbanzo bean paste and cook on high for a few hours.
*The picture on the website is much more beautiful!