Description
A hearty and nutritious soup packed with lentils, quinoa, and vegetables.
Ingredients
Scale
- 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 red lentils
- 1/3 cup quinoa
- 6 cups chicken broth (or vegetable broth)
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon chili sauce (such as sambal oelek) (or to taste)
- 2 tablespoons cilantro, chopped
- to taste salt and pepper
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, carrot, and celery; sauté until soft.
- Stir in garlic, ginger, and curry powder; cook for 1 minute.
- Add lentils, quinoa, and broth; bring to a boil.
- Reduce heat, cover, and simmer until lentils and quinoa are tender.
- Stir in diced tomatoes, chickpeas, and chili sauce.
- Season with salt and pepper to taste; stir in cilantro before serving.
Notes
- Serve with crusty bread for a complete meal.
- This soup can be made ahead and freezes well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg