Serious Eats: Recipes
Dinner Tonight: Curried Lentil Soup with Chickpea Purée
My guess is that there's only so much excitement I can drum up about a lentil soup. Inherently, it's just not going to send you running to the kitchen with nothing on your mind besides, "I have to cook this now," like a picture of a dripping burger might, or a seared, crusty steak. But I'm going to try anyway, because even though lentils have a reputation as sort of drab, this is one of the best recipes for them I've ever made. It comes from Bon Appetit's Cooking Life column, courtesy of Molly Wizenberg, who is behind the blog Orangette.
What makes it so good? The secret is in the assertive curry spices and the addition of chickpeas, bringing both spice and creaminess in droves. Though you wouldn't guess chickpeas are in the soup, they're the reason it's so creamy since they're stirred in after being puréed with lemon, garlic, and olive oil. The deeply aromatic curry powder is also essential, elevating the humble lentil into something that grabs your attention.