Curried Lentil Soup with Chickpea Purée
- 4 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 2 large garlic cloves, chopped, divided
- 2 tablespoons curry powder, or more to taste
- 1 cup French green lentils
- 4 cups water
- 1 15-ounce can chickpeas, drained, rinsed
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 2 green onions, thinly sliced
- 1 lemon, cut into wedges
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Carrot, medium (1)
- Chickpeas (1 15-ounce can)
- French green lentils (1 cup)
- Green onions (2)
- Lemon, wedges (1)
- Onion, medium (1)
- Cooking & Baking
- Curry powder (2 tablespoons)
- Garlic cloves, large (2)
- Olive oil (4 tablespoons)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Water (4 cups)
- Dairy
- Butter (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 10, 2011 (2 years ago).
48 people saved this recipe.
