Monday, April 4, 2011


I had planned to make Seared Ahi on Asian Slaw this weekend. The Boat House restaurant at Hendry's Beach serves one that is to die for. I had been working on a recipe that would be as good as theirs, but then two things happened. The weather got cold and gloomy, so a salad didn't seem to fit the bill, and then Ron went shopping and came home with this.

So, I'm thinking Indian. This Curried Lentil Soup recipe came to mind and I had all the ingredients in the pantry. Great Start!

I found a box of beautiful French green lentils at C'est Cheese last month and have been dying to use them.

This soup did not disappoint. It was delicious and perfect with the Naan. The chickpea puree gave the broth a nice thick consistency.

This soup can be  made a day ahead and then re-heated. I liked it even better the day after. The flavors really developed overnight.

Curry powders vary in flavor and heat. I had a HOT Madras Curry powder so I added a little over 1 TBSP. The heat was perfect.

                                                            CURRIED LENTIL SOUP

Serves 6

3 TBSP. olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 large garlic cloves, chopped, divided
2 TBSP. (or more) curry powder
1 cup French green lentils
4 1/4 cups (or more) water, divided
1  15 to 16oz. can chickpeas (garbanzo) beans, drained and rinsed
1 TBSP. fresh lemon juice
2 TBSP. (1/4 stick) butter
2 green onions, thinly sliced
1 lemon cut into 6 wedges

Heat 1 TBSP. 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 the chopped garlic, stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 TBSP. curry powder and 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 and simmer until lentils are tender, about 30 minutes.

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

Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add more water if needed to thin to desired consistency.

Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing. Add more water if needed to thin.

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

Recipe from

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