This soup pairs perfectly with a crispy baguette.
RECIPE: Curried Lentil Soup with Yogurt (adapted from Bon Appétit)
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2-3 medium carrots, chopped
- 2-3 garlic cloves, chopped, divided
- 2-3 tablespoons curry powder (depending on your taste)
- 1 cup French green lentils
- 4 1/2 cups water
- 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
- 1 lemon
- 2 tablespoons (1/4 stick) butter
- whole-milk yogurt, to serve
- sourdough baguette, sliced, to serve
- chives, chopped, to serve (optional)
1. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrots, and season with salt and pepper. Cook until the onion is translucent, stirring occasionally, about 4 minutes. Add half of the chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 to 3 tablespoons curry powder; stir until fragrant, about 1 minute. Add the lentils and 4 ½ cups of water. Season again with a few large pinches of salt and a few turns of the pepper grinder. Increase heat and bring to a boil. Reduce heat to medium, and simmer until the lentils are tender, about 30 minutes.
2. Meanwhile, in a shallow bowl and using a potato masher, roughly mash the chickpeas with the juice from half of the lemon, the remaining 2 tablespoons of olive oil, and remaining garlic.
3. Add the chickpea puree to the lentil soup and stir. Add the butter. Season to taste with more salt, pepper, remaining lemon and possibly additional curry powder. (You can also add water by 1/4 cupfuls to thin if you'd like a thinner soup.)
4. Divide soup among bowls. Top each with a couple of spoonfuls of the yogurt. Sprinkle over some chopped chives and serve with baguette slices.