Curried Crimson Lentil Soup with Chickpeas and Quinoa

Curried Crimson Lentil Soup with Chickpeas and Quinoa

Prep Time: 10 minutes Cook dinner Time: 20 minutes Complete Time: half-hour Servings: 6

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

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elements

• 1 tablespoon oil
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 tablespoon garlic, grated/minced/chopped
• 1 tablespoon ginger, grated/minced/chopped
• 1 tablespoon curry powder
• 1/2 cup dry purple lentils
• 1/3 cup quinoa
• 6 cups hen broth (hyperlink) (or vegetable broth (hyperlink))
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 tablespoon chili sauce (similar to sambal oelek) (or to style)
• 2 tablespoons cilantro, chopped
• salt and pepper to style

instructions

1. Warmth the oil in a pan over medium warmth, add the onions, carrots, and celery, and prepare dinner till tender, about 10-Quarter-hour.
2. Add the garlic, ginger, and curry powder, and prepare dinner till aromatic, a couple of minute.
3. Add the lentils, quinoa, broth, tomatoes, chickpeas, and chili sauce, carry to a boil, cut back the warmth and simmer till the lentils and quinoa are tender, about 10-Quarter-hour.
4. Add the cilantro and season with salt and pepper to style.

Choice: Change the curry powder with: 1 tablespoon garam masala + 1 teaspoon turmeric.
Choice: Serve garnished with yogurt or bitter cream!

Diet Info: Energy 309, Fats 7g (Saturated 1g, Trans 0), Ldl cholesterol 4mg, Sodium 477mg, Carbs 58g (Fiber 12g, Sugars 11g), Protein 19g

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