CURRIED RED LENTIL SOUP WITH CHICKPEAS AND QUINOA

CURRIED RED LENTIL SOUP WITH CHICKPEAS AND QUINOA image

Number Of Ingredients 16

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 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

Steps:

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.