Curried Lentil Soup

Directions:

1. Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion, potato and carrot; sprinkle with salt and pepper. Cook approximately 4 minutes, stirring occasionally.
2. Add half of chopped garlic; stir until vegetables are soft but not brown; about 4 minutes longer.
3. Add 2 tablespoons curry powder; stir about 1 minute.
4. Add lentils and 4 cups water. Sprinkle with salt and pepper.
5. Increase heat and bring to a boil. Reduce heat to medium and simmer until lentils are tender (about 30 minutes).
6. Puree garbanzo beans, lemon juice, ¼ cup water, 2 tablespoons olive oil, and rest of garlic in blender or food processor.
7. Add garbanzo bean puree and butter to soup. Season to taste with salt, pepper, and curry powder.
8. Add water if needed for thinner consistency. 
9. Sprinkle with thinly sliced green onions and serve with lemon wedges.