curried lentil soup | 20something cupcakes

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If the idea of a hot bowl of soup isn’t enough to warm you up through these cold winter days – well, I don’t know what to tell you. Other than: I hope you have access to lentils and curry.

Because this isn’t just any hot bowl of soup. This is a hot bowl of soup. Sometimes heat by temperature just isn’t enough; whether you’re snowed in upstate, or donning gloves because we’re currently facing temperatures below – wait for it! – 60 degrees in South Florida – this soup is here to save the day.

I’d been waiting for the right time to use my precious glass jar of curry, picked up from Whole Foods one day on a whim, and after listening to (or reading, rather – though Molly does have that ability to make her words come alive through the pages) Molly Wizenberg wax poetic on this beautiful soup, I knew this was the time. I’d never cooked with curry, or lentils for that matter, and this soup seemed to be the perfect first dance. I was right, because I quickly fell in love with the perfectly spicy Indian condiment; I learned that adding heat to a dish doesn’t have to overpower or scold the tongue. You will feel warmer when you eat this soup, but not uncomfortably so.

I’m also a new-found fan of the lentil, in all of its health-packed, protein-filled glory. The lentil cooks faster than other beans, making it a wiser choice for a weeknight meal. The addition of pureéd chickpeas toward the end makes for a thicker, creamier soup, and the lemon juice adds a subtle brightness – complemented, not overpowered by the curry. It’s a simple meal, but it feels special, especially if you opt to serve some warmed Naan on the side (the storebought version is as far as I’ve gotten, though I do intend to make it myself at some point).

Curried Lentil Soup

Recipe by Molly Wizenberg, via Bon Appétit

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 {I probably used closer to 3}
1 cup French green lentils {I couldn’t find these and used regular green lentils}
4 1/4 cups (or more) water, divided
1 15- to 16-ounce can chickpeas (garbanzo beans), drained and rinsed
1 tablespoon fresh lemon juice
2 tablespoons butter
2 green onions, thinly sliced
1 lemon, cut into 6 wedges

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, pureé chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor. Add chickpea pureé 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 among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

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