Curried Ginger Red Lentil and Quinoa Soup


I started a ten day Kundalini yoga workshop on Tuesday night. It begins at 4:30 am in Buffalo so I have been setting my alarm at 3:15 am. It’s only been three days, but so far I am seeing incredible changes in my body and mental state. I have not had the desire to eat meat and have been eating vegan the past few days and feel seriously incredible. I highly recommend this soup for anyone, the smell filled up my whole house and was truly divine. The lentils, quinoa and chickpeas jam pack this soup with protein. I had it  again for lunch today and feel so full but in a good way, not the I need to go nap way. I hope you enjoy, happy hump day!

Ingredients:

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 4 large organic carrots, peeled and diced
  • 5 stalks organic celery, chopped
  • 3 organic cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 1 1/2 Tbsp curry powder
  • 1/2 lb red lentils
  • 3 cups organic vegetable broth
  • 1 (28oz) can organic diced tomatoes
  •  2 bay leaves
  • 1 (15oz) can organic chickpeas, drained and rinsed
  • 1 cup cooked organic quinoa
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup of tabouleh (Optional: I went to Pita Gourmet for lunch and had a side of it, so I threw it in)

Steps:

  1. In a large pot, heat oil over medium high heat.  Add onions, carrot and celery, sauté until tender, about 10 minutes.
  2. Add garlic, ginger, and curry powder, sauté for about a minute or until fragrant.
  3. Add lentils, broth, tomatoes, tabouleh  and bay leaves.
  4. Bring to a boil and reduce heat to a simmer until lentils are tender, about 10-15 minutes.
  5.  Add chickpeas and quinoa, heat through.  Season with salt and pepper, and red chili flakes (if you like spice) to taste and adjust seasoning as needed. unnamed (1)

2 thoughts on “Curried Ginger Red Lentil and Quinoa Soup

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