1/2 a red onion diced
A splash of sunflower oil
1 clove of garlic chopped
a small knob of grated ginger
1 tsp each of ground cumin, coriander, chillies and turmeric
1/2 tsp of ground cloves
1 cup of red lentils
2-3 cups of chicken stock or vegetable stock
1 can of chickpeas aka garbanzo beans
1 cup of cooked quinoa (you can probably substitute brown rice)
salt and pepper to taste
thick yogurt and chopped coriander to garnish
squeeze of lime juice
1.
Heat the oil in a thick bottomed saucepan and
fry off the onions on a medium heat.
2.
Add the ground spices and stir until it becomes
aromatic
3.
Add the garlic and ginger and stir again for a
few minutes
4.
Add the red lentils and toss in the spice
mixture for one minute
5.
Add the chicken or vegie stck and cook on high
heat till it comes to a rapid boil
6.
Lower the heat and let the ingredients simmer
for about 10-15 mins. Season to taste
7.
Remove from the heat and blend using a stab
blender or do it manually using a regular blender
8.
Add the drained and rinsed chickpeas and let it
simmer for another 5 mins
9.
Take off the heat and stir through the cooked
quinoa
10. Squeeze
a little lime juice
11. Garnish
with a dollop of thick yogurt and chopped coriander
12. The
lentil soup is best served hot. You may wish to accompany it with some naan bread.
Hope you enjoy this zesty, spicy soup/stew.
Original recipe found here.
