Curried Lentil Soup

Name: Curried Lentil Soup
Yield: 4 servings
Ingredients: 1 3 tablespoons olive oil, divided; 1 1 medium onion, chopped; 1 1 medium carrot, finely chopped; 1 2 large garlic cloves, chopped, divided; 1 2 tablespoons (or more) curry powder; 1 1 cup French green lentils; 1 4 1/4 cups (or more) water, divided; 1 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed; 1 1 tablespoon fresh lemon juice; 1 2 tablespoons (1/4 stick) butter; 1 2 green onions, thinly sliced 1 lemon, cut into 6 wedges; 1 Ingredient info: French green lentils are small; 1 dark green; 1 and speckled with black; they can be found at some supermarkets and at specialty foods stores.

From the kitchen of Carly

Earthy French green lentils simmered with warming curry powder, then finished with a silky chickpea puree that adds richness and body. This soup tastes like comfort, but it's clean and satisfying enough to eat for lunch without guilt.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons olive oil, divided
11 medium onion, chopped
11 medium carrot, finely chopped
12 large garlic cloves, chopped, divided
12 tablespoons (or more) curry powder
11 cup French green lentils
14 1/4 cups (or more) water, divided
11 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
11 tablespoon fresh lemon juice
12 tablespoons (1/4 stick) butter
12 green onions, thinly sliced 1 lemon, cut into 6 wedges
1Ingredient info: French green lentils are small
1dark green
1and speckled with black; they can be found at some supermarkets and at specialty foods stores.

Instructions

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. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are 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. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.