3 Tablespoons Olive Oil, Divided
1 Medium Onion, Chopped
2 Large Garlic Clove, Pressed
1 Medium Carrot, Chopped
2 Large Garlic Cloves, Pressed Or Minced
2 Tablespoons Curry Powder, Or to taste
1 Cup Lentils, Picked Over
4 ¼ cups Chicken stock, Or more
1 15 oz can Chick Peas, Drained and rinsed
1 Tablespoon Lemon Juice
Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minutes. Add lentils and 4 cups chicken stock or water. Sprinkle with salt and pepper again. Increase heat and bring to a boil. Reduce the at to medium; simmer until lentils are tender, about 30 minutes.
Meanwhile, puree chickpeas, lemon juice, 1/3 cup water, remaining 2 tablespoons olive oil, ad remaining garlic in processor.
Add chickpea puree and butter if desired to lentil soup. Season to taste with salt, pepper, and additional curry powder if desired. Add water by 1/4 cupfuls to thin the desired consistency.