Dinner Tonight: Curried Lentil Soup with Chickpea Purée
Dinner Tonight: Curried Lentil Soup with Chickpea Purée is a gluten free and lacto ovo vegetarian main course. This recipe serves 4 and costs $1.04 per serving. One serving contains 466 calories, 18g of protein, and 23g of fat. It is perfect for Autumn. 1350 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. A mixture of butter, lemon, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serious Eats. Overall, this recipe earns an awesome spoonacular score of 97%. Similar recipes are Dinner Tonight: Curried Celeriac Soup, Dinner Tonight: Tunisian Chickpea Soup, and Dinner Tonight: Chickpean and Pasta Soup.
Servings: 4
Ingredients:
2 tablespoons butter
1 15-ounce can chickpeas, drained, rinsed
1 medium carrot, finely chopped
2 tablespoons curry powder, or more to taste
1 cup French green lentils
2 large garlic cloves, chopped, divided
2 green onions, thinly sliced
1 lemon, cut into wedges
1 tablespoon fresh lemon juice
4 tablespoons olive oil, divided
1 medium onion, chopped
4 cups water
Equipment:
pot
bowl
Cooking instruction summary:
Procedures 1 In a large heavy pot, heat half the olive oil over medium heat until shimmering. Add onion and carrot, season with a pinch of salt and pepper, and cook until onion is translucent, 5-7 minutes. Add garlic and cook for an additional 2 minutes, then stir in curry powder. Cook, stirring constantly to prevent spices from burning, until spices are fragrant. 2 Add lentils and water and bring to a boil. Season with salt and pepper, reduce heat to medium-low, and simmer until lentils are tender, about 30 minutes. 3 In the meantime, puree chickpeas, lemon juice, remaining olive oil, and 1/4 cup of water. Stir puree into lentils, along with butter. Season to taste with salt, pepper, and/or additional curry powder, then thin soup with water until desired consistency. 4 Divide amongst soup bowls and serve garnished with green onion and with lemons on the side.
Step by step:
1. 1
2. In a large heavy pot, heat half the olive oil over medium heat until shimmering.
3. Add onion and carrot, season with a pinch of salt and pepper, and cook until onion is translucent, 5-7 minutes.
4. Add garlic and cook for an additional 2 minutes, then stir in curry powder. Cook, stirring constantly to prevent spices from burning, until spices are fragrant.
5. 2
6. Add lentils and water and bring to a boil. Season with salt and pepper, reduce heat to medium-low, and simmer until lentils are tender, about 30 minutes.
7. 3
8. In the meantime, puree chickpeas, lemon juice, remaining olive oil, and 1/4 cup of water. Stir puree into lentils, along with butter. Season to taste with salt, pepper, and/or additional curry powder, then thin soup with water until desired consistency.
9. 4
10. Divide amongst soup bowls and serve garnished with green onion and with lemons on the side.
Nutrition Information:
covered percent of daily need
