1/2 Onion, minced
3 Garlic cloves
2 medium Carrots, chopped
1 cup Lentils, red or green
4.25 cups Water
1 tsp Turmeric
1 tsp Cayenne
2 tbs Curry Powder
1 can (13.5 oz) Chickpeas
2 tbs Lemon Juice, fresh
3 tbs Extra Virgin Olive Oil (evoo)
1 tbs Virgin Coconut Oil
Heat 1 tbs oil in a pot. Stir in chopped onions and carrots. Cook until onions are translucent. Add in 2 cloves minced garlic. Sprinkle with salt & pepper, stir, cook for 5 minutes.
Rinse lentils and add. Stir in curry powder until fragrant. Add 4 cups of water. Add cayenne and turmeric. Stir and bring to a boil. Turn to medium, add coconut oil, and let simmer for 30 minutes.
In a food processor or blender add the chickpeas after rinsing and draining. Add the rest of the garlic and evoo. Pour 1/4 cup of hot water in and the lemon juice, then blend until smooth. A dash of salt, pepper, and cumin can also be added. Transfer to a small serving dish. This can be served at room temperature or lightly heated.
When the soup is done, ladle into a serving bowl. With a spoon scoop some chickpea puree onto the soup in a medium round dollop. This can be mixed in before eating to add creaminess or eaten slowly with each bite.
Best served with roti and a side of spicy baked sweet potato :)