Michael in Phoenix's Curried Red Lentil Soup with Quinoa would be
perfect. Lots of ingredients but it does make up quickly and easily and the "Quinoa" is loaded with protein. I double the recipe and freeze in serving size containers.
Curried Red Lentil Soup with Chickpeas and Quinoa by Closet Cooking
(makes 4-6 servings)
Ingredients:
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), optional
* Greek style yogurt (or strained yogurt or sour cream) , optional
Directions:
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 dollop of sour cream, if using.
