I was never really a huge fan of lentils (unless in a fantastic Indian dish that I'm stil too intimidated to try to make). However, I was inspired to make lentil soup after realizing that I had left over green lentils from a previous recipe.
Let me tell you, I claim triumphant success with this soup! It's hearty and just perfect for the cooler months.
Here's what you'll need...
1/4- 1/3 cup olive oil
1 medium onion, chopped
1 large carrot, chopped
1 yam/sweet potato peeled and chopped into approx. 1" pieces
1 cup green lentils
6 garlic cloves, minced
2 tbsp curry powder
2 tsp turmeric powder
Salt to taste
24-32 fl. ounces bone broth or stock (enough liquid to keep contents in soup pot covered)
1, 15 ounce can garbanzo beans
2 tsp lemon juice
2 tsp fresh lemon juice
1-2 tsp cilantro or parsley (optional)
1 tbsp water (optional)
Here's what you do...
1) Warm 2 tbsp of olive oil in a large soup pot on medium heat. Add onions, carrots and yams/sweet potato and stir around to coat with oil and cook about 3 minutes untill onions are translucent and carrots and yams/sweet potato are soft.
2) Mix in lentils, half the minced garlic, then add turmeric and curry spices. Cook about 1 minute.
3) Add broth/stock and salt.
4) Bring heat to high-medium to alllow mixture to come to a boil then reduce heat to simmer for about 35 minutes.
5) While soup is cooking, blend garbanzo beans with the other half of the garlic, fresh lemon juice and 2 tbsp olive oil. Add additional olive oil or water if too thick.
6) After the soup has cooked for about 35 minutes, mix in blended garbanzo bean mixture. (I like my soup thick but feel free to add additinal water to thin it out.)
7) Serve and top with cilantro or parsley (optional).
My family loves this soup and we have found that topping with a few slices of avocado adds something special.