From the Kitchen of Reshara Finsel
Olive Oil, divided
1 Medium Olive, chopped
1 Medium Carrot, finely chopped
2 Large Garlic Cloves, chopped and divided
2 T (or more) Curry Powder
1 c French Green Lentils
|4 1.4 c
(or more) Water, divided
1 15- to 16-ounce can Chickpeas (Garbanzos), drained and rinsed
1 T Fresh Lemon Juice
2 T (1/4 stick) Butter
2 Green Onions, thinly sliced
1 Lemon, cut into six wedges
Heat 1 Tablespoon olive oil in large pot. Add onion and carrot. Sprinkle
with salt and pepper. Cook until onion is translucent, stirring
occasionally, about four minutes.
Add half of chopped garlic. Stir until vegetables are soft, but not brown.
Add 2 T curry powder. Add lentils and 4 cups of water. Sprinkle with salt and pepper. Increase heat and bring to a boil. Reduce heat to medium. Simmer until lentils are tender, about 30 minutes.
While above is cooking, puree chickpeas, lemon juice, 1/4 c water and remaining 2 Tablespoons of olive oil, and remaining garlic in food 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.
Divide soup into bowls. Garnish with green onions. Serve with lemon wedges.
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