Curried Lentil Soup

Curried Lentil Soup
Photo by Elinor Carucci

Ingredients

  • 2 tablespoons (or more) curry powder
  • 2 green onions
  • 1 tablespoon fresh lemon juice
  • 4 ¼ cups (or more) water
  • 1 cup French green lentils
  • 2 tablespoons butter
  • 1 15- to 16-ounce can chickpeas (garbanzo beans)
  • + 5 more ingredients
    • 3 tablespoons olive oil
    • 2 large garlic cloves
    • 1 medium carrot
    • 1 medium onion
    • French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

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 ta...

View full recipe at Epicurious

Comments

Variations on Curried Lentil Soup

  • Curried Lentil Soup
    • 1/4 tsp. freshly ground black pepper; more as needed
    • 1 small parsnip, peeled and cut into large chunks
    • 1/4 tsp. kosher salt; more as needed
    • +8 other ingredients
  • Curried Lentil Soup
    • 1 c dry lentils, rinsed
    • 1 onion, chopped
    • 2 celery stalks, sliced
    • 4 garlic cloves, minced
    • 1 t cumin seeds, or 1/2 teaspoon ground cumin
    • +5 other ingredients
  • Curried Lentil Soup
    • 1 28-ounce can diced tomatoes in juice
    • 2 tablespoons olive oil
    • 2 tablespoons curry powder
    • 1/4 teaspoon cayenne pepper
    • 1 large carrot
    • +3 other ingredients
  • Curried Lentil Soup
    • 7 cups water
    • 3/4 cup lentils
    • 1 cup chopped onion
    • 2 tablespoons balsamic vinegar
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1/2 teaspoon salt
    • +3 other ingredients


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