Regular lentil soup is a bit boring and bland to me. It always looks so...well, brown. The color of this soup is much more appealing and satisfying than typical lentil soup.
This soup combines three flavors and textures that go well together -- lentils, curry, and chickpeas. The color of the curry adds a much appreciated visual appeal. The protein from the chickpeas also makes it really hearty.
This soup needs to be thinned out with water before serving. Don't forget the fresh lemon as it needs that brightness at the end. If you don't have a lemon in the house now, go get one. I'll wait...
LENTIL SOUP WITH CHICKPEAS
1 medium onion, chopped
3 carrots, chopped
3 T olive oil, divided
2 garlic cloves, minced
2 T curry powder
1 cup lentils, rinsed well
1 can chickpeas, rinsed and drained
2 T lemon juice
salt & pepper
Saute the onion and carrot in 1 T olive oil over medium heat until softened, about 8 minutes. Add the garlic and curry powder, and saute for about a minute. Add the lentils and 4 cups of water. Bring to a boil and simmer over medium heat for 45 minutes. Puree chickpeas in food processor with 1/4 cup water, 2 T lemon juice, and remaining olive oil. Mix chickpea puree into soup at end of 45 minutes. Add water to thin it out as desired. When serving, each bowl should be garnished with a wedge of lemon. Makes about 4 good sized servings.