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

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• 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, and green onions. Cut the lemon into wedges.
2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrot, season with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of the chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Season with salt and pepper. Increase heat and bring to a boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
3. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining olive oil, and remaining garlic in a food processor.
4. Add chickpea puree and butter to the 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. The soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before serving.
5. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

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