Curried Red Lentil Soup with Chickpeas and Quinoa

• Vegetarian
• Gluten free

• Produce

  • 2 Carrots
  • 2 stalks Celery
  • 1 (15 ounce can Chickpeas
  • 1 Cilantro
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1 Onion
  • 1 cup Red lentils
  • 1 (28 ounce can Tomatoes

• Canned Goods

  • 3 cups Chicken or vegetable broth

• Condiments

  • 1 tbsp Chili sauce such as sambal oelek

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1 tbsp Curry powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1 Greek yogurt or sour cream

Found on closetcooking.com

Description

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 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.

Nutrition