Curried Chickpea and Red Lentil Soup

Author Notes

Inspired by this recipe on Cookie & Kate, this lentil soup comes together quickly from mostly pantry items.

I made a few modifications to the original recipe based on what I had on hand:

Cumin: I prefer starting with whole seeds, which I crush in a mortar and pestle, but pre-ground is fine, too.

I love a lentil soup with a vinegary bite, so in place of the lemon juice, I used 1/4 cup white balsamic vinegar. You could use red wine, white wine, cider vinegar in its place. The soup does not take vinegary in the end, but there is a welcomed sharpness. You, of course, could stick to lemon, in which case, add it at the very end to taste.

I had cooked chickpeas on hand, so I added them, and I really like the combination of the lentils, which break down completely, and the chickpeas, which hold their shape and add nice texture. I had cooked 1/2 a pound, which yielded about 4 cups. When I made it the second time, I used two cans, drained.

I prefer the soup a little less tomato-y, so I use 2 cups crushed tomatoes, but use a whole can (28 oz) as the original recipe suggests if you wish. I like the Pomi brand crushed tomatoes.

Original recipe calls for adding chard or collard greens at the end, which I am sure would be delicious, but if you don't have them on hand, don't feel the need to run out. Original recipe also calls for puréeing some of the soup at the end, but I kind of like it as it is with all of the various textures — purée if you wish.
—Alexandra Stafford