Curried Lentil Soup

I decided to give lentils a try because they are inexpensive, high in fiber, and everyone keeps raving about them.  Mr. Monkey was a bit concerned.  The last time he tried them, he wasn't a big fan.  He wasn't sure exactly what it was he didn't like, he just knew he didn't like them.  I had just bought curry, however, and I was wanting to get a little crazy with it.  I found this recipe at Epicurious, but a lot of the comments were concerning.  Many people reported the soup lacked flavor and body.  Most everyone agreed that the amount of seasonings and garlic had to be doubled.  At least.  I decided to take their advise and give it a shot. 

Mr. Monkey ended up liking the soup, though his initial reaction was a bit meh.  In the course of making the soup, you make a very basic hummus to stir into it.  I couldn't quite get the texture of the hummus as smooth as I wanted, and that's what was bothering him.  However, after eating a bit of it he warmed up to it.  Pairing it with the rice was a very good idea as it made the dish more filling.  I also didn't add extra water to thin it out since I was cooking it longer than recommended.

Another note about this recipe.  It's technically done after cooking 30 minutes, but I highly recommend you let it simmer at least an hour or two.  This will also make the soup thicker.  You will need a food processor for the hummus!

Curried Lentil Soup

Ingredients:

• 3 tbsp olive oil - divided
• 2 to 3 green onions - sliced
• 1 medium carrot - finely chopped
• 6 to 8  garlic cloves - minced, divided
• 4 tbsp curry
• 1 tbsp garam masala
• salt & pepper to taste
• 1 cup lentils
• 4 1/4 cups water - divided
• 1 15 to 16 oz can of chick peas (garbanzo beans) - drained, rinsed
• 1 tbsp lemon juice
• 1 tbsp hot chili oil
• 2 tbsp (1/4 stick) of butter

Directions:

1. Heat 1 tbsp olive oil in large pot over medium heat.
2. Add green onion and carrot; sprinkle with salt and pepper.  Cook until onion is tender and turning a little translucent on the white parts.
3. Add about half of the minced garlic, and stir until the vegetables are getting tender, but not brown.
4. Add the curry and garam masala, and stir until fragrant - about one minute.
5. Add lentils and 4 cups of water.  Increase heat and bring to a boil.  Reduce heat and allow to simmer for 30 minutes.
6. Once 30 minutes is done, taste the soup.  Add a little salt or pepper as needed, but sparingly as we still are going to be adding stuff!
7. Puree the chick peas, 1/4 cup of water, lemon juice, hot chili oil, 2 tbsp olive oil, and remaining garlic in a food processor.  Process until smooth.
8. Add the butter and hummus to the lentil soup.  Stir well, and allow to simmer for another hour to hour and a half.  Stir every 15 to 20 minutes so the soup does not stick to the bottom of the pot.
9. If you want to have thinner soup, then add more water, but be sure to taste the soup after doing so to see if you need to add more curry or other seasonings.
10. Serve on its own, or with rice.

Serves 4 to 6