Lentil Curry Soup

I know it may not look like the most appetizing dish but it was delicious and full of flavor.  And the good news is it took less than 1 hour from start to finish.  You can make this one day ahead of time, reheat and serve. Flavors blend very well the next day.

Recipe adapted from bon appetit

Serves 4

3 tablespoons olive oil, divided
1 onion, chopped
2 carrots, chopped
2 cloves of garlic, chopped (divided)
2 tablespoons curry powder
salt & pepper, to taste
1 cup dried lentils, rinsed and drained
4 cups water
1/2 cup chicken broth
2-3 teaspoons Thai red curry paste
1, 15 oz. can of chickpeas (garbanzo beans) rinsed and drained
1 tablespoon of freshly squeeze lemon juice
2 tablespoons of unsalted butter
2 green onions, thinly sliced (these were the first ones out of my garden - see picture below)

1.  Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper.
2. 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.
3. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute.
4. Add lentils, 4 cups water, 1/2 cup chicken broth and Thai red curry paste. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

5. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

6. Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. 

7. Serve with naan or whole wheat pita bread, toasted.