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Slightly Adapted from: Bon Appetit via Molly Wizenburg
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.
Soup can be made up to one day ahead.
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
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1st Keep
 tihleigh
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