Tuesday, November 30, 2010

Curried Lentil Soup

You guys, you guys, you guys! This is very exciting! Remember that time I went to Sweden and I had the best lentil-potato curry at Cafe Vurma in Stockholm? REMEMBER? Well. I found this recipe on Epicurious and thought it sounded pretty similar, minus the potatoes. So I tossed in some diced cooked potatoes at the end. And guess what?! IT'S THE SAME.

To complete the Stockholm-esque meal, I made some smörgås with rye bread spread with mascarpone and topped with some sliced red bell pepper. Oh my. All I need is some knackebrood and kardemummebullar and espresso and I'll be an exceptionally happy lady.

I'm so happy.

Compare photos! This is the one I ate in Sweden:
curry

And this is the one from tonight:
sweden

Curried Lentil Soup
Bon Appetit, December 2010

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

3 tablespoons olive oil -- divided
1 medium onion -- chopped
1 medium carrot -- finely chopped
2 large garlic cloves -- chopped, divided
2 tablespoons curry powder -- (or more)
1 cup French green lentils
4 1/4 cups water -- (or more) divided
1 15- to 16-ounce can chickpeas -- (garbanzo beans) drained, rinsed
1 tablespoon fresh lemon juice
2 tablespoons butter -- (1/4 stick)
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.

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. 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.

2. Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

3. 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.

4. Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Servings: 6

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