Robust Curried Red Lentil Soup with Chickpeas and Quinoa

Curried Red Lentil Soup with Chickpeas and Quinoa

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6

A nutritious and filling soup made from lentils, chickpeas, and quinoa flavored with curry spices.

ingredients

• 1 tablespoon oil
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1 tablespoon garlic, grated/minced/chopped
• 1 tablespoon ginger, grated/minced/chopped
• 1 tablespoon curry spice blend
• 1/2 cup dry red lentils
• 1/3 cup quinoa
• 6 cups chicken stock (link) (or vegetable stock (link))
• 1 (28 ounce) can chopped tomatoes
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 tablespoon chili sauce (like sambal oelek) (or to taste)
• 2 tablespoons cilantro, diced
• salt and pepper to taste

directions

1. Heat the oil in a pan over medium heat, then add the onions, carrots, and celery, cooking until soft, about 10-15 minutes.
2. Stir in the garlic, ginger, and curry powder, and cook until aromatic, about a minute.
3. Incorporate the lentils, quinoa, stock, tomatoes, chickpeas, and chili sauce, bring to a boil, then lower the heat and simmer until the lentils and quinoa are cooked, around 10-15 minutes.
4. Stir in the cilantro and add salt and pepper to taste.

Option: Substitute the curry powder with: 1 tablespoon garam masala + 1 teaspoon turmeric.
Option: Serve topped with yogurt or sour cream!