Curry Lentil Soup

If I am being totally honest, lentils can be impossible for me to digest and sometimes not worth the trouble. But this soup … when I crave it I HAVE to have it. There’s just something about the muddy lentils and the faraway curry aroma complete with the finishing touch of a lemon squeeze and green onion garnish that is impossible to resist. It’s dairy free, but the blended chickpeas give it that creamy indulgence that warms the soul. This is easy to make, but limit your portion size to be gentle with your stomach.

*I adapted this recipe from a Bon Appetit article originally published in December of 2010

3 Tbsp melted coconut oil, Divided

1 medium onion, chopped

1 or 2 carrots, chopped

3 large garlic cloves, chopped

2 Tbsp curry powder

1 cup french green lentils

About 5 1/4 cups of water

I can chickpeas, rinsed and drained

1 Tbsp fresh lemon juice

2 tbsp of vegan or regular butter

Green Onions, Lemon Wedges (for serving)

Heat 1 tbsp of the coconut oil in a dutch oven or other large heavy pot over medium heat. Add in your onion and carrots, and sprinkle with salt and pepper. Cook until the onion is clear and translucent, which was about five minutes for me. Add half of the chopped garlic, and stir for four minutes longer. Be careful not to brown the veggies. Add in the curry powder, and stir until spice is incorporated and fragrant (about one minute). Add lentils and five cups of water. Sprinkle with more salt and pepper. Increase heat and bring to a boil, then reduce heat to medium and simmer until lentils are soft and tender. About 20-30 minutes. :)

While the lentils are simmering, puree your chickpeas, lemon juice, 1/4 cup of water, remaining coconut oil, and the rest of the garlic in a food processor or blender or even a nutribullet.

Incorporate the chickpea puree and butter into the soup. Season to taste with salt and pepper or additional curry powder if you feel it needs it.

Divide soup into bowls, and serve with lemon wedges and sliced green onions.