Here we go...
Add the water, salt, and pepper, and begin to simmer over medium heat. The lentils should cook in about 30-40 minutes. Once the lentils are soft, put the chick peas, lemon juice, water, and parsley into a food processor and process until smooth.
Add to the soup....
Curried Lentil Soup
2 tablespoons olive oil
½ cup diced celery
½ cup diced carrot
½ cup diced onion
4 large cloves garlic, minced
9 cups water
1 tablespoon curry powder
2 cups lentils, sorted and rinsed
1 15 ounce can chick peas, drained and rinsed
2 tablespoons lemon juice
¼ cup water
¼ cup parsley
1 teaspoon salt, or to taste
½ teaspoon pepper
1) Heat a heavy and large soup pot over medium heat. Add olive oil. Add celery, carrot, and onion. Sauté for about 10 minutes or until vegetables are soft. Add garlic and cook another minute.
2) Add water, curry powder, and rinsed lentils. Simmer for 35-45 minutes or until lentils are soft. If the water is getting low, add a cup at a time. You want it to be more stew-like. Taste the lentils after about 30 minutes of cooking for doneness.
3) Put the chick peas, lemon juice, ¼ cup water, and parsley into food processor. Process until smooth. Add to the soup when the lentils are done. Serves 8.
*If you do not have a food processor, add a cup of prepared hummus.
*If you don't care for curry, simply omit.