The weather in Austin has been so meh lately. Overcast, drizzly, cold for Texans… not my favorite, so I’m in the mood for a nice warm soup.
And since I’m in the mood for a nice warm soup, I’ve decided to project that desire onto the rest of you. Hopefully my projections are accurate.
I spent a little while combing the internet for a GREAT soup recipe, and I finally found one: this Curried Lentil Soup from Bon Appetit. Holy yum. Just look at it!
This recipe requires a little more effort than rest of the recipes on this blog, but I like to think that you’re all becoming mature award-winning chefs, so I have complete faith in your cooking abilities. If you’ve never cooked anything in your life, go ahead and try this recipe.
You literally just chop up vegetables, toss a bunch of stuff in a pot, add water, and let it cook for 30 minutes while you do something else with your life. Easy peasy, so go ahead and try it over the weekend. I BELIEVE IN YOU!
Curried Lentil Soup
Recipe courtesy of Molly Wizenberg on bon appetit. Photo courtesy of Elinor Carucci.
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 2 large garlic cloves, chopped, divided
- 2 tablespoons (or more) curry powder
- 1 cup French green lentils*
- 4 1/4 cups (or more) water, divided
- 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
- 1 tablespoon fresh lemon juice
- 2 tablespoons (1/4 stick) butter (or coconut oil)
- 2 green onions, thinly sliced 1 lemon, cut into 6 wedges
*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 tablespoons curry powder; stir until fragrant, about 1 minute.
- Add lentils and 4 cups water. Sprinkle with salt and pepper.
- Bring to a boil, and reduce heat to medium to allow lentils to simmer until tender, about 30 minutes.
- Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
- 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.
- Sprinkle with thinly sliced green onions and serve with lemon wedges.