Curried Red Lentil Soup with Chickpeas and Quinoa

A healthy and hearty lentil, chickpea and quinoa soup seasoned with curry flavours.

Prep Time: 15 mins / Cook Time: 35 mins / Total Time: 50 mins / Servings: 6 

Recipe Source: www.closetcooking.com

Ingredients:

1 tablespoon oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1 tablespoon curry powder (or 1 tablespoon garam masala + 1 teaspoon turmeric)
1 cup dry red lentils
3 cups chicken or vegetable broth
1 (28 ounce) can diced tomatoes
1 tablespoon chili sauce such as sambal oelek or to taste
1 (15 ounce) can chickpeas, rinsed and drained
1 cup quinoa, cooked
salt and pepper to taste
cilantro
Greek yogurt or sour cream

Directions:

• Heat the oil in a pan over medium heat, add the onions, carrots and celery and cook until tender, about 10-15 minutes.
• Add the garlic, ginger and curry powder and saute until fragrant, about a minute.
• Add the lentils, broth, tomatoes and chili sauce.
• Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes.
• Add the chickpeas and quinoa and cook for 5 minutes.
• Season with salt and pepper and serve with a garnish of cilantro and a dollop of Greek yogurt.

A yummy and hearty soup, perfect for this time of the year!