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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.

Serves 6


  • 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.


  1. Heat 1 tablespoon olive oil in heavy large pot over medium heat.
  2. Add onion and carrot; sprinkle with salt and pepper.
  3. Cook until onion is translucent, stirring occasionally, about 4 minutes.
  4. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer.
  5. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute.
  6. Add lentils and 4 cups water. Sprinkle with salt and pepper.
  7. Bring to a boil, and reduce heat to medium to allow lentils to simmer until tender, about 30 minutes.
  8. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
  9. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired.
  10. Add water by 1/4 cupfuls to thin to desired consistency.
  11. Sprinkle with thinly sliced green onions and serve with lemon wedges.

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