Nothing is better in the fall than hearty soup. This recipe is hearty, but oh so healthy! I found the original recipe on Closet Cooking’s Blog for Curried Red Lentil Soup. I tweaked this for my own taste buds. Feel free to do the same! The recipe is as good or better after a day or two in the refrigerator.
The finished product garnished with plain Greek yogurt and cilantro
High Protein Curried Lentil Soup
2 T olive oil
3/4 c chopped onion
1 c chopped carrot
1/2 c chopped celery
1 T chopped garlic (used pre-minced or dehydrated if you are in a hurry!)
1 T chopped fresh ginger (again, use the ginger of your choice if looking for convenience–I like frozen cubes I recently found at the co-op)
1 T Curry powder–I use Garam Masala a northern Indian curry blend and Madras Curry Powder–combined to get around 1 T)
1 cup lentils (red are pretty, but any you have are yummy)
3 c chicken stock or veggie broth (additional water added to desired consistency)
1 28 oz. crushed tomatoes
1 T chili sauce (sambal oelek or similar)
1 19 oz. can chick peas (drained and rinsed)
1 c quinoa
salt & pepper to taste
Plain greek yogurt
Heat oil in pot you will be cooking the soup in. Add veggies and saute until tender. 10 minutes or so.
Add the garlic, ginger, and curry. Stir until veggies are coated. Smell the deliciousness!
Add the lentils, stock, tomatoes, chili sauce, and quinoa. Bring to a boil, then reduce heat and simmer until the lentils are tender and the quinoa is cooked. About 15 minutes. You may need to add water at this point to make it the desired consistency.
Add chickpeas, salt and pepper and warm up.
Garnish to taste with cilantro and yogurt. Pat yourself on the back for making a super healthy meal!
Other Cooking Closet Recipes I will be trying soon:
Cheesy Broccoli Quinoa and Roasted Califlower and Aged White Cheddar Gratin–maybe both for Thanksgiving sides?