Just found this-yummy. Brings back memories of London and delicious soups. And it’s very close to that.
Ingredients:
3 Tbsp. unsalted butter
2 medium onions, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 red serrano, finely chopped
Kosher salt
1/4 tsp. freshly ground black pepper
4 cloves garlic
1 Tbsp. fresh ginger, minced
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1/4 tsp. cayenne pepper
1 Granny Smith apple, peeled, cored, and finely chopped
1 1/2 cups split red lentils
6 cups low-sodium vegetable stock
2 bay leaves
1 (14.5-oz.) can chickpeas, drained and rinsed
1/2 cup plain yogurt
Juice from half a lemon
In a large Dutch oven over medium-high heat, melt butter until it stops foaming, Add onions, carrot, celery, and red chile, and season with ½ tsp of salt and ¼ teaspoon pepper. Cook for about 6 to 7 minutes, or until onions are translucent and the vegetables are starting to brown lightly on the edges.
Add garlic and ginger and cook, stirring constantly, for 1 minute. Stir in spices and ½ teaspoon salt and cook for another 30 seconds. Reduce heat to medium and stir in apple until completely coated.
Rinse lentils in a fine mesh strainer and shake off excess water. Stir in lentils, vegetable stock, and bay leaves. Increase heat to medium high and bring to a boil, then reduce to a simmer and cook, covered, for 30 minutes.
Add chickpeas and 2 ½ tsp of salt, and simmer, covered, for 15 minutes or until chickpeas are heated through and completely tender.
Combine yogurt and lemon juice in a small bowl. Temper the yogurt with some of the soup. When chickpeas are done simmering, stir in yogurt mixture a little at a time until no more streaks of white remain.