Curried Lentil Soup

Ingredients

• Carrots

  Raw

  1 medium or 61g

• Lemon juice

  Raw

  1 tbsp or 15g

• Lentils

  Raw

  1 cup or 192g

• Curry powder

  Spices

  2 tbsp or 13g

• Onions

  Raw

  1 medium or 110g

• Water

  Plain, clean water

  4 ¼ cup or 1.01kg

• Onions

  Young green, tops only

  2 stalk or 24g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Butter

  Unsalted

  2 tbsp or 28g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  16 oz or 454g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Finely chop the carrots,onions , green onions. Cut the lemon into wedges.
2. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped 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. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
3. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
4. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
5. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.