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Michael in Phoenix

Rec: Curried Red Lentil Soup with Chickpeas and Quinoa, from Closet Cooking.

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5749 posts
Joined: Dec 9, 2005


Posted to Thread #14731 at 1:51 pm on May 8, 2009

I made this last night and it was fabulous! I subbed a teaspoon of sriracha for the chile sauce, but made the recipe just as written. Very pretty, healthy and very tasty!


Curried Red Lentil Soup with Chickpeas and Quinoa by Closet Cooking
(makes 4-6 servings)

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)
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)

1. Heat the oil in a pan.
2. Add the onions, carrots and celery and saute until tender, about 10-15 minutes.
3. Add the garlic, ginger and curry powder and saute until fragrant, about a minute.
4. Add the lentils, stock, tomatoes and chili sauce.
5. Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes.
6. Add the chickpeas and quinoa and warm them up.
7. Season with salt and pepper and serve with a garnish of cilantro and a dollop of Greek style yogurt.

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