Well, it's finally gotten cold and "winter-ish" here in DC (and we waited long enough -- into late January). For me, that means warm comfort foods that are healthy and protein-rich. And, let's not forget... SPICY. Which is why curried lentil soup is just perfect for a weekday dinner on a frigid, snowy evening. I recommend serving it with a warm baguette and a glass of red wine.
Here is the recipe (I adapted it from Bon Appetite, 2010).
Ingredients
1 carrot
1 onion
1 clove of garlic
3 tablespoons of olive oil
Salt & Pepper
3 tablespoons of curry powder
4 cups of chicken stock (or for the vegetarian option, vegetable stock)
2 cups of lentils
1 14.5 oz can of garbanzo beans (chickpeas)
1 shallot
1 tablespoon of lemon juice
1/4 cup of water
1 tablespoon of butter
Preparation
1. Dice the carrot, onion and garlic into small pieces.
2. In a large stock pot, heat 1 tablespoon of olive oil over medium-high heat. Add onions and carrots, sprinkle with salt and pepper, and cook until slightly tender, about 5 minutes.
3. Dice garlic and add to pot. Saute with onion and carrots until fragrant and soft, about 3 minutes.
4. Add 2 tablespoons of curry powder to the vegetables. Stir until completely mixed and warm, about 1 minute.
5. Add 4 cups of chicken stock and 2 (or more) cups of lentils to the stock pot. Bring to a boil, reduce heat to medium and simmer until lentils are tender, about 30-35 minutes.
6. While the soup is simmering, drain and rinse chickpeas in a colander. Add chickpeas, lemon juice, shallot, 1/4 cup of water, and 2 tablespoons of olive oil to a food processor.
7. Puree the food processor for 3-4 minutes until a puree/paste forms.
8. Add the chick pea puree and 1 tablespoon of curry powder to the stock pot. Add an additional 1/4 cup of water to the soup if it needs thinning. Season with salt and pepper to taste. Heat for five minutes until blended and warm.
9. Finish the soup with one tablespoon of butter.
Time to eat! Don't forget to pour that glass of wine!
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