Curried Lentil Soup with Flageolets

lentil soup


3-4 tbsp. Roland® Olive Oil, divided
To taste Roland® Fine Sea Salt
To taste Ground black pepper
1 large carrot, small dice
1 medium onion, small dice
1 stalk celery, small dice
1 1/2 tbsp. Roland® Madras Curry Powder (plus more to taste)
1 cup Roland® Green Lentils, uncooked
4 cups vegetable or chicken stock
1 1/2 cups Roland® Green Flageolets, cooked according to package directions*
1 15 OZ. can Roland® Chickpeas, drained and rinsed
2 tbsp. Butter
7 oz. Roland® Coconut Milk
1 lemon, zest and juice separated
3 tbsp. Parsley, chopped
4 oz. goat cheese
3 Green onions, thinly sliced


  1. Heat 1 Tbsp. of olive oil in a large heavy-bottomed pot over medium low heat. Add carrot, onion and celery, season with salt & pepper and sauté until onion is translucent.
  2. Add ¾ of the garlic and sprinkle with salt & pepper and cook until fragrant, about 1 minute stirring constantly.
  3. Add 1 ½ Tbsp. of curry powder and stir until combined.
  4. Add stock and lentils. Increase heat to high and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
  5. While soup is simmering, puree the chickpeas in a food processor with ¼ cup of water, half of the lemon juice, and the remaining garlic and olive oil.
  6. In a small bowl, combine remaining lemon juice, parsley, lemon zest and salt & pepper to taste. Set aside.
  7. Add chickpea puree, green flageolets, coconut milk, butter and additional curry powder if desired. Simmer until warmed through. Season with salt and pepper.
  8. In ¼ cup increments, add water to achieve desired consistency.
  9. Pour soup into bowls and garnish with 1 heaping Tbsp. of goat cheese, parsley mixture and green onions
  10. * Quicker cook method for flageolets: Use 3 parts water to 1 part flageolets. In a large heavy bottomed pot, bring flageolets and water to a boil for 15 minutes. Reduce heat to medium low and simmer for about 2 hours or until flageolets are tender.
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