Curried Lentil Soup with Chickpeas and Quinoa

I thought I would offer up a very ‘good-for-you’ recipe after all the indulging we’ve done the last few weeks!  But healthy doesn’t mean that it can’t taste great.  This soup is full of flavor!  And don’t let the long list of ingredients throw you off; once you are through chopping the onion, carrot and celery (and only 1/2 cup of each), the recipe comes together very quickly.

A couple of notes.  This recipe calls for red lentils.  They are smaller than the typical lentils you find in the grocery store (depends on where you shop) and cook quicker.  If you are using a different lentil you will need to adjust (lengthen) the cooking time.  A taste test will let you know when it is ready.

If you’ve never used quinoa, its a grain that is packed with protein – among the highest concentration among all grains.  Also, the recipe calls for 1 Tbsp. of a chili sauce such as sambal oelek (check your international/Asian aisle at your grocery store) but if spicy isn’t your thing, leave it out.  Or bring the amount down to 1 tsp.

Finally – left overs will most likely absorb a good amount of the liquid in the pot.  Simply add some chicken stock to the pot when you reheat if you would like it to be more brothy (personally, I like eating the leftover more as a thick ‘stew’).

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