1 medium carrot, chopped
1 medium onion, chopped
extra virgin olive oil
2 large garlic cloves, peeled and chopped
2 tablespoons of curry powder
1 cup of dry lentils
4 and 1/4 cups of water
1 can of beans ( I have used pinto beans, but cannellini or garbanzo beans would work too), drained and rinsed
the juice of 1 lemon
1/4 stick of butter ( optional )
Cook the onion and the carrot in 1 tablespoon of olive oil until the onion is translucent.
Add half of the garlic and cook the vegetables until soft.
Add the curry powder and stir until well seasoned.
Add the lentils and the water.
Bring to boil, reduce heat and simmer until the water is mostly gone and the lentils are cooked, stirring occasionally to avoid sticking.
In the meantime, puree the beans with the lemon, 2 tablespoons of olive oil, the rest of the garlic, the lemon juice and the water.
When the lentils are cooked add the pureed beans and the butter to the soup, mix well.
Serve with a garnish of green onion finely chopped (optional).
To see the original Bonappetit recipe go to