KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
French green lentils are really your best bet for this soup. They’re smaller and darker than your standard run-or-the mill lentil and they hold their shape really nicely so you don’t end up with a mushy pot of what was once lentils.
3 tablespoons olive oil
1 medium onion, chopped
1 carrot, chopped
2 large garlic cloves, chopped
3 tablespoons curry powder
1 cup french lentils
4 1/2 cups water, divided (or more)
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons butter (1/4 stick)
salt and pepper, for seasoning
|
1st Keep
 jwilliamson
|
Comments