Curried Lentil Soup

(I completely forgot the butter and greens onions. Also, I was short on curry powder and had doubled the recipe so I subbed in some yellow curry paste but forgot to factor in the paste's added salt which meant my soup was too salty which meant I was adding more water, pureeing more garbanzo beans, and finally adding more lentils. So, what you tasted was not quite the original, but that could be all the more reason to try the real thing... )

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
  Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.
• 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

• Ingredient Info

  French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

Preparation

• 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.
• Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons 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 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.
• Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Recipe by Molly Wizenberg

Photograph by Elinor Carucci

December 2010

6 servings

• PREP: 35 minutes
• TOTAL: 1 hour

• Nutritional Information

  One serving contains:
  Calories (kcal) 289.2
  %Calories from Fat 37.9
  Fat (g) 12.2
  Saturated Fat (g) 3.4
  Cholesterol (mg) 10.0
  Carbohydrates (g) 35.6
  Dietary Fiber (g) 9.0
  Total Sugars (g) 3.5
  Net Carbs (g) 26.5
  Protein (g) 11.1
  Sodium (mg) 30.4

Broccoli Chicken Cheese Soup

My friend Jaclyn gave me this recipe. Just in time for winter soup season!!

Serves ten to twelve

3 cups water with 1 chicken bullion

5 skinless chicken breasts

3 large carrots (diced)

3 stalks celery (diced)

1 medium onion (diced)

1/2 cup butter

1/2 cup flour

1 quart whole milk

1 1/2 lb. fresh broccoli (pre-cooked and drained and chopped)

15 oz. Cheese Whiz

Boil chicken in water with bullion, carrots, celery, and onion for one hour. Remove chicken and vegetables. Save 2 cups of broth. Set chicken aside to cool and cut into pieces to be added later. In a large pot,melt butter and stir in flour. Slowly add milk and 2 cups saved broth. Add vegetables, chicken, and precooked broccoli. Heat all together and then add cheese whiz. Salt and pepper to taste.

{image via gettyimages}