Curried red lentil soup with chickpeas and quinoa

Ingredients

• 1 tablespoon oil
• 1/2 cup onion (chopped)
• 1/2 cup carrot (chopped)
• 1/2 cup celery (chopped)
• 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 stock (or vegetable broth)
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon chili sauce (such as sambal oelek, or to taste)
• 1 (19 ounce) can chickpeas (rinsed and drained)
• 1 cup quinoa (cooked)
• salt and pepper to taste
• cilantro (chopped)
• Greek style yogurt (or strained yogurt or sour cream)

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Preparation

• Heat the oil in a pan. Add the onions, carrots and celery and saute until tender, about 10-15 minutes.
• Add the garlic, ginger and curry powder and saute until fragrant, about a minute.
• Add the lentils, stock, 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 warm them up.
• Season with salt and pepper and serve with a garnish of cilantro and a dollop of Greek style yogurt.

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