Dinner Tonight: Curried Lentil Soup with Chickpea Purée Recipe
This hearty Curried Lentil Soup is a comforting and flavorful vegetarian dish, featuring aromatic curry powder, tender French green lentils, and a vibrant chickpea purée for a creamy counterpoint. Garnished with fresh green onions and a squeeze of lemon, it offers a balanced and satisfying meal ready in under an hour, perfect for a weeknight dinner.
Equipment
- 1 Large Pot or Dutch Oven For simmering the soup
- 1 Food Processor or Blender For creating the chickpea purée
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 4 tablespoons olive oil divided
- 1 medium onion chopped
- 1 medium carrot finely chopped
- 2 large garlic cloves chopped, divided
- 2 tablespoons curry powder or more to taste
- 1 cup French green lentils
- 4 cups water
- 1 15- ounce can chickpeas drained, rinsed
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter
- 2 green onions thinly sliced
- 1 lemon cut into wedges
Instructions
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and carrot; sauté until softened, about 5-7 minutes.
- Stir in half of the chopped garlic (one large clove equivalent) and curry powder. Cook for 1 minute, stirring constantly, until fragrant.
- Add French green lentils and 4 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
- While the soup simmers, prepare the chickpea purée: In a food processor or blender, combine the drained and rinsed chickpeas, the remaining chopped garlic, 1 tablespoon fresh lemon juice, 2 tablespoons olive oil, and 2 tablespoons butter.
- Process the chickpea mixture until smooth, adding a tablespoon or two of hot water or soup liquid if needed to reach a creamy, spreadable consistency. Season the purée with salt and pepper to taste.
- Once the lentils are tender, taste the soup and adjust seasoning with salt, pepper, and additional curry powder or lemon juice if desired.
- Ladle the hot curried lentil soup into individual serving bowls.
- Spoon a generous dollop or swirl of the chickpea purée into the center of each bowl of soup.
- Garnish each serving with thinly sliced green onions.
- Serve immediately with fresh lemon wedges on the side for an added burst of freshness.
Notes
To enhance the aromatic depth of the soup, ensure you properly bloom the curry powder in the hot oil before adding other liquids; this releases its full flavor potential. For the chickpea purée, blending with a touch of the hot soup liquid can help achieve a smoother, more cohesive texture. French green lentils are preferred as they hold their shape better than red or brown lentils, providing a pleasing textural contrast. Always taste and adjust seasoning, especially salt and lemon juice, at the end to brighten the dish. A swirl of the vibrant chickpea purée, fresh green onions, and a lemon wedge on serving will elevate both the flavor and presentation.