Last week we had gorgeous weather in Denver and then Thursday afternoon I looked at my phone and saw this! 72°F and sunny out with a chance of snow.This weekend was rainy and overcast with more rain and snow forecasted. So I guess weather-wise, we’re not quite ready for spring foods, so here is a warm and cozy curried lentil soup for you. The lentils make this a hearty meal for vegetarians and meat eaters alike. With only 30 minutes of active prep time it’s also an easy weeknight meal. I usually make a light green salad to go with it along with some fresh bread.
Curried Lentil Soup
Prep Time: 30 minutes
Cook Time: 30 minutes
Yields: 4 servings
3 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, minced, divided
2 tablespoons (or more to taste) curry powder
1 cup green lentils
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas, drained, rinsed
1 tablespoon fresh lemon juice
Heat 1 tablespoon olive oil in large pot over medium heat. Add onion and carrot. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of minced garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Increase heat and bring to boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
While the lentils are cooking, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in a food processor.
Once the lentils are tender, add chickpea puree to soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupful to thin to desired consistency.
Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before serving.