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Heat pan add oil
Chop an onion
Chop Carrots
Sauté 10 minutes at medium heat then add garlic and curry powder and stir for a minute.
Add lentils and water
Bring to boil for 10 minutes on medium high heat then turn down to simmer on low for 40 minutes.
Meanwhile purée a can of drained and rinsed chickpeas, water ,olive oil, lemon juice, and garlic.
Add garbanzo puree to soup after 30 minutes.
I added some ground saffron
Splash of Truffle oil
Splash of cream
Taste
Top with green onions or red onions