Curried Lentil Soup

Ingredients

• Carrots

  Raw

  1 medium or 61g

• Lemon juice

  Raw

  1 tbsp or 15g

• Lentils

  Raw

  1 cup or 192g

• Curry powder

  Spices

  2 tbsp or 13g

• Onions

  Raw

  1 medium or 110g

• Water

  Plain, clean water

  4 ¼ cup or 1.01kg

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Butter

  Unsalted

  2 tbsp or 28g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  16 oz or 454g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Finely chop the carrot, onion, and scallions; cut the lemon into wedges for serving.
2. Warm 1 tablespoon olive oil in a large pot over medium heat. Add the onion and carrot with a pinch of salt and pepper and cook, stirring, until the onion is translucent, about 4 minutes. Stir in half the garlic and cook until the vegetables are tender but not browned, about 4 minutes more. Add most of the curry powder and cook until fragrant, about 1 minute. Stir in the lentils and 4 cups water, season lightly, bring to a boil, then reduce to a gentle simmer until lentils are tender, about 30 minutes.
3. Meanwhile, in a food processor, puree the chickpeas with the lemon juice, remaining 2 tablespoons olive oil, remaining garlic, and 1/4 cup water until very smooth.
4. Stir the chickpea puree and butter into the soup and simmer a few minutes to meld. Adjust seasoning with salt, pepper, and the remaining curry powder to taste; add a splash of water if you prefer a thinner consistency.
5. Ladle into bowls, top with the sliced scallions, and serve with lemon wedges.