Blender Lentil Soup

I first discovered lentils years ago when I bought a can of Progresso Lentil Soup, probably by mistake. This was back in my ignorant days, before I was a real cook.  I liked the soup and continued to buy it until I moved to London, where it was not sold.   

That’s when it occurred to me that maybe I could make it myself.  After all, I just needed dry lentils, onions, tomatoes, carrots, some spices and broth.  Eventually I came up with a concoction Bart and I liked.
 

Over the years I have tried other lentil soup recipes—including some from India and one from Tibet.  A recent one called for putting the finished soup through a blender.  Interesting idea, so I tried it and was happily surprised.  

More than most kitchen equipment, a blender can radically change the look and taste of a dish.  Instead of a bowl of broth with lentils and a few vegetables, this soup looked a bit like porridge until I thinned it out with a bit more broth.  It was a little chewy, but that was fine.  It reminded me of the Black Bean Soup I make.  We happily ate it as a main dish with a side of Garlic Bread.

Blender Lentil Soup – serves 6 as a soup or 3-4 as a main dish

1 tablespoon olive or canola oil
1 large onion, cut into 1/2-inch pieces
1 tablespoon chopped garlic
4 cups chicken or vegetable broth + more if needed
1 cup lentils
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
4 scallions, cut into 1/2-inch pieces 

Add the olive or canola oil to a medium pot and begin heating over medium-high heat.  Add the onions and garlic and stir occasionally for about 5 minutes, or until the onions are soft. 

Add the broth, lentils, curry powder, salt and black pepper and bring to a boil.  Reduce heat to low, cover and cook for 20-25 minutes, or until the lentils are soft.  Set aside to cool. 

When cool enough to handle, transfer the mixture to a blender and process on high until the mixture is the texture that you like.  It may take several minutes.  Return it to the pot, add the lemon juice and stir. 

Reheat when needed.  Add the scallions before serving.

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