curried lentil soup

I had been craving lentils and I wanted to make a healthy but flavorful soup. This recipe definitely fufills all of those needs while remaining very budget-friendly. I couldn't stop eating it.

serves 6
adapted from Bon Appetit

3 Tbsp EVOO
1 onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 Tbsp hot curry powder
1 c French green lentils
1 15 oz can garbanzo beans, drained and rinsed
1 Tbsp fresh lemon juice

1. Heat 1 Tbsp EVOO in large pot over medium. Add onion and carrot. Cook until onion is translucent for about 4 minutes. Add garlic and cook until vegetables are soft but not brown.
2. Add curry powder and stir for about a minute. Add lentils and 4 cups of water. Bring to a boil. Reduce heat to medium and simmer until lentils are tender for about 30 minutes.
3. Puree garbanzo beans, lemon juice, and 1/4 cup of water in food processor.
4. Add puree to soup. Add water to get desired consistency.


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