Charming Curried Lentil Soup

January  4, 2011
0 Ratings
  • Serves 3
Author Notes

My big brother was in town last week from london to renew his visa. I knew he was going to like, Subway for lunch – so it was high time the man had a home-cooked meal. The weather in the city was just turning cold, so I thought I would warm things up with a charming curried lentil soup.

My brother is a man who loves his curry – and the ingredient list was wholly uncomplicated. In fact, this is the type of soup anyone could throw together any night, and can be made in bulk should you want soup for the week. It also freeze well. what drew me to the soup – aside from its adherence to my philosophy of good health, nutrition, ease, and seasonality – was that you essentially add hummus to the soup!

That’s right – you puree chickpeas with garlic, olive oil, and lemon juice and add it to the soup. it adds thickness, flavor, and additional nutrients to an already great soup. It's delicious! —nadiact

What You'll Need
  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced and divided
  • 1 medium carrot, chopped
  • 3 tablespoons (or more) curry powder
  • 1 cup french green lentils
  • 4 1/2 cups water
  • 1 1/2 cups cooked chickpeas
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  1. heat 1 tablespoon olive oil in a large pot over medium heat. add onion and carrot – sprinkle with salt and pepper. cook onion until translucent, stirring occasionally – about 4 minutes add half chopped garlic, stir until everything is soft, but not brown. add curry powder and stir another minute
  2. add lentils and 4 cups of water. sprinkle with salt and pepper. increase heat to a boil, then reduce and let simmer until lentil are cooked – about 30 minutes
  3. meanwhile, puree chickpeas, lemon juice, 1/4 cup water, the rest of the garlic, and 2 tablespoons olive oil in a food processor until smooth
  4. add chickpea puree and butter to the lentil soup. season to taste with salt, pepper, and more curry powder if desired. add water by the 1/4 if desired until your preference of consistency is reached. divide soup among bowls, serve with toasted bread

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1 Review

SqueakyChu January 10, 2012
This was terrific! My husband loved it. It didn't look like your picture, though. The lentils I used were French green lentils, and they looked more black when cooked in the soup. What was especially nice about this recipe was that the soup was thick, but the lentils were still whole but soft when the soup was done. I added a dollop of cold sour cream for garnish. Boy, was that ever good!