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Ingredients

# 3 tablespoons Olive oil, divided
# 1 medium onion, chopped
# 1 medium carrot, finely chopped
# 2 large garlic cloves, chopped, divided
# 2 tablespoons (or more) curry powder
# 1 cup French green lentils
# 4 1/4 cups (or more) water, divided
# 1 15- to 16-ounce Can chickpeas (garbanzo beans), drained, rinsed
# 1 tablespoon Fresh lemon juice
# 2 tablespoons (1/4 stick) butter
# 2 green onions, thinly sliced
# 1 lemon, cut into 6 wedges

Preparation

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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.

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Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

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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.

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Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges

Cook's Notes

Nutrition Information