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
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
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
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
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