Don't Judge Him Just Because He's A Lentil

Looking for an excuse to use my new ceramic pot, last night I decided to cook a rather random dish for the tropics - Curried Lentil Soup.

New pot crush - and it's blue!

Puy lentils are tiny green bundles of goodness that everyone should cook with.  They have a slightly nutty taste and don't go all mushy like their red, yellow and brown cousins.  Being a lentil, they're packed full of goodness and are relatively easy to sneak into recipes if you have a somewhat fussy audience.  Luckily for me, my cooking audience of one (BF) isn't intimidated by the words 'lentil' or 'vegetarian', but I know not everyone is as lucky.

Puy lentils are in the rarefied company of Feta, Roquefort and (probably most famous of all) Champagne - they must be certified cultivated in a certain area (Appellation d’Origine Contrôlée, or AOC) to carry the name.  I know it doesn't make the item in question taste better than it's neighbour just over the fence but just outside of the AOC, but I have to admit the food snob in me is tickled... just a little bit.

Back to the lentils at hand.


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 spring onions, thinly sliced 1 lemon, cut into 6 wedges

Condiments and finished result

METHOD:

1. 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.
2. 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.
3. 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.
4. 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.
5. Season to taste with salt, pepper, and additional curry powder, if desired.
6. Add water by 1/4 cupfuls to thin to desired consistency.
7. Divide soup among bowls. Sprinkle with thinly sliced spring onions and serve with lemon wedges.

Serves 6, can be made a day ahead

End result - a delicious, just-curry-enough, filling meal.  I added toasted triangles of pita to help mop up the juices as an alternative to licking your plate.  A glass (or two) of red wine and balcony dining are optional.

Leftovers went into the freezer for the 'fend for yourself' evenings - dinner for one.