Curried Lentil/Hummus Soup

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Cooking time: 1 hour
Prep time: About 10 minutes

Makes: 3 servings

    

Ingredients

• 2 T.      mild olive oil
• 1 cup    chopped carrots
• 1 cup    chopped yellow onion
• 3           garlic cloves, minced
• 3 t.         curry powder
• 1 cup     dry lentils, sorted and rinsed
• 4 t.         chicken bouillon
• 4 cups    water
• 15 oz.     can of garbanzo beans, drained
• 1/4 cup   liquid saved from the beans
• 2 T.         mild olive oil
• 2 T.         lemon juice
• 1/4 t.       ground black pepper

    

Directions

1. Heat 2 T. olive oil in 2-quart pan. Saute carrots and onions 10 minutes.
2. Add garlic and curry powder and saute another minute.
3. Add water, washed lentils and bouillon. Simmer 40 minutes.
4. Meanwhile, puree 2 T. oil, garbanzo beans, lemon juice and reserved bean liquid in food processor.
5. Add puree and ground pepper to lentils and simmer 10 more minutes.

Adapted from a recipe in the lentil package. Good served with 2 T. of plain Greek yogurt per serving.

 

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