If you’re looking for a delicious, hearty soup perfect for a chilly evening you’ve come to the right place. Get the kids involved in the cooking process by having them help pulse the lentils in the food processor as they observe the chickpeas transform to a cooked state right before their eyes.
Adapted from Bon Appetit
Yield: 4 servings
4 tbsp olive oil, divided
1 medium onion, chopped
1 medium carrot, chopped
2 large garlic cloves, minced & divided
2 tbsp. curry powder
1 cup French green lentils
4 1/4 cups water, divided
1 15-oz can garbanzo beans, rinsed & drained
1 tbsp. lemon juice
2 scallions, chopped (for garnish)
1 lemon, cut into wedges (for garnish)
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add onion, carrot, salt & pepper and cook until soft, about 4 minutes.
2. Add half of the chopped garlic and cook for another 4 minutes. Don’t let the garlic burn. Mix in the curry powder and let toast for a minute.
3. Add the lentils and 4 cups of water. Sprinkle with salt and pepper and stir well. Increase the heat and allow the soup to come to a boil. Once the soup boils, lower the heat and let simmer on medium for 30 minutes, or until lentils are soft and tender.
4. In the mean time, puree the chickpeas, the rest of the garlic, 2 tablespoons of olive oil, 1/4 cup water and lemon juice in a food processor.
5. When lentils are tender, add chickpea mixture and 1 tablespoon of olive oil to the soup and combine, letting it heat through. Season with salt, pepper and extra curry powder, if needed. If the soup is too thick, add water in 1/4 cup increments until the soup reaches the desired consistency.
3. Before serving, add lemon juice and chopped scallions to the top of each bowl.
Nicole Leone is the author of Truffle Honey, where she aims to share accessible recipes with novice cooks like her who are navigating their way into and around their kitchens. Nicole lives in New York City and when sheisn’t cooking or trolling the local green market, she can be found singing opera and working in Finance.
photo: Stacey Spencley via flickr