Curried red lentil soup with chickpeas and quinoa

Main Dish
4 servings
20 min
15 min
Very Easy
A complete soup very delicious.


Number of serving: 4
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)


  • 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.



I added some baby spinach in my fridge for extra iron. Yummy.

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