Usually I have a hard time getting out of bed on the weekends. But not this morning.
Today I just jumped right out of bed, because I was so excited about getting started on the first thing on my to-do list – cooking!
Ever since I saw the lentil soup recipe on Serious Eats a few days ago, I knew I wanted to make it. And today was the day.
I didn’t have all the ingredients called for in the original recipe so I made a few adjustments but the soup stilled turned out fabulous. It had the silky and creamy texture that I just LOVE and the spices added just the perfect kick. Yum!
Creamy Curry Lentil Soup with Chickpea Puree
adapted from Serious Eats.
Makes two servings.
- 2 tablespoons olive oil, divided
- 1/4 onion, diced
- 1 clove garlic, chopped
- 1 tablespoon curry powder
- 1/2 tablespoon garam masala
- 1/2 cup French green lentils, rinsed, picked over and drained.
- 2 cups water (or vegetable broth)
- 1c canned chickpeas, rinsed and drained
- 3/4 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons water
- Salt and pepper, to taste
In a small pot, heat 1 tablespoon olive oil on medium heat. Add in diced onion and sauté on medium heat until translucent. Add in a bit of salt to help it sweat. Do not let the onion brown.
Add in garlic and continue to saute for another minute or so. Then, sprinkle in the curry powder and garam masala. Stir well until fragrant. Don’t let the spices burn.
Add in the lentils and water. Turn heat up to high, and let it come to a boil. Add a pinch of salt, turn down the heat, cover with a lid and let it gently simmer until the lentils are tender, about 30 minutes. The French green lentils will retain their shape pretty well so taste near the end to see if they are tender enough.
Meanwhile, prepare the chickpea puree. This is essentially hummus without the tahini. Toss the chickpeas, lemon juice, lemon zest, water and salt and pepper into food processor (or use a mini food chopper since it is such a small quantity). Process until smooth. Taste and adjust seasoning with more salt and/or olive oil to taste.
When lentils are tender, stir in the chickpea puree. Bring the soup back to a boil, adjust seasoning and serve hot. Garnish with green onions and give a quick squeeze of lemon juice. Enjoy!