Healthy Recipes | Curried Red Lentil Soup with Chickpeas and Quinoa

Recently I have been enjoying exploring lentils though up until now I have only been using the green du puy lentils. There are many different types of lentils and I wanted to branch out and try a new one. When I was out shopping the bright red lentils caught my attention and I picked some of them up. Despite the fact that we have had a few warm days the weather has gotten cooler again and I was in the mood for a soup. While searching for recipes I came across a few for curried red lentil and chickpea soups that sounded good. Using those two main ingredients as the base for my soup I proceeded to add my favorite soup vegetables; onions, carrots and celery. Next I added some diced tomatoes to add more body and red to the soup. I thought that I was pretty much done but then as I was pulling out the lentils I noticed the quinoa in my cupboard and I recalled that it had worked well in several soups that I had made before and I decided to throw some in as well. I had ended up with a recipe for a nice and healthy sounding soup that also promised to taste great.

Hey guys! I was really excited for the weather to warm up and hope this happens soon! It feels like it is not going to happen anytime soon. It is freezing outside! Today I’d like to share another soup recipe with you – Curried Red Lentil Quinoa Soup.

I like red lentils and make soup with them all the time. But I realized that even though I love my go to recipe, it is too light and not filling enough. That’s why I decided to transform is and add extra protein and flavor.

This looks both nutritious and filling, especially on a day like today! We had freeing rain all last night and my husband had too boil water just to clear his windshield. My moms visiting today, maybe I can convince her to help me make this?

Curried Red Lentil Soup with Chickpeas and Quinoa

Prep Time:15 minutes 

Cook Time:35 minutes 

Total Time:50 minutes 

Servings: 6(2 cup)

Ingredients:

• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup quinoa, cooked
• salt and pepper to taste
• cilantro
• Greek yogurt or sour cream
• 3 cups chicken or vegetable broth
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon chili sauce such as sambal oelek or to taste
• 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

Instructions:

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

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