Lentils are the fastest legumes to cook.  You will literally have a fabulous and delicious soup to serve in an hours’ time.  This is, of course, a paleo and vegan recipe, as well!

What You’ll Need:

3 Tablespoons olive oil, divided
1 medium onion, chopped
1 carrot, finely chopped
2 Tablespoons fresh garlic, chopped
2 Tablespoons curry powder, to taste
1 cup green lentils
4 ¼ cups chicken or vegetable broth
1 15-16 oz. can of garbanzo beans, drained and rinsed
1 Tablespoon fresh lemon juice
2 green onions, thinly sliced
1 lemon, cut into 6 wedges
Salt and pepper, to taste

What to Do:

In a large soup-pot, warm olive oil on medium heat.  Add onion and carrot, season with salt and pepper.  Saute onion until translucent.

Add 1 Tablespoon of chopped garlic.  Stir until veggies are soft, about 4 minutes.

Add 2 Tablespoons curry powder.  Add lentils and 4 cups broth, increase heat and bring to a boil.

Reduce heat to medium.  Cover and simmer until lentils are tender, about 30 minutes.

In a food processor, puree ½ cups of the chickpeas, lemon juice, a ¼-cup broth, 2 tablespoons of olive oil and garlic.

Add chickpea puree and whole chickpeas to lentil soup.  Season to taste with salt, pepper and additional curry powder, if desired.  If needed, add more broth to achieve desired consistency.

Ladle into soup bowls with thinly sliced green onions and lemon wedges.

This freezes beautifully and serves 6!