This is a delicious and hearty soup based on a recipe from Bon Appetit.  Note that French green lentils are different from generic green lentils.  The French green lentils are small, dark green, and speckled with black.

I prefer to buy dry chickpeas, cook them in a slow cooker and freeze them in 2 cup aliquots, but you use canned chickpeas.  Just be sure to drain and rinse them before use.

2 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
2 garlic cloves, chopped, divided
3 tablespoons curry powder
1 cup green lentils
4 1/4 cups vegetable broth, divided
2 cups chickpeas, cooked
1 tablespoon fresh lemon juice
3/4 tablespoons Original Natural Buttery Spread
2 green onions, thinly sliced

Preparation

• Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups vegetable broth. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
• While the onions and lentils are cooking, use a blender to puree the chickpeas, lemon juice, 1/4 cup vegetable broth, remaining tablespoon of olive oil, and remaining garlic.
• Add chickpea puree and Earth Balance spread to the lentils. Season to taste with salt, pepper, and add additional curry powder, as desired. If the soup gets too thick, add water by 1/4 cupfuls to thin to desired consistency.

Nutrition

6 servings