recipe

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped (or 1/4 ts ground ginger)
• 1 tablespoon curry powder (or 1 tablespoon garam masala + 1 teaspoon turmeric)
• 1 cup dry red lentils
• 3 cups chicken or vegetable broth
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon chili sauce such as sambal oelek or to taste (or catsup)
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup quinoa, cooked
• salt and pepper to taste
• cilantro
• Heat the oil in a pan over medium heat, add the onions, carrots and celery and cook until tender, about 10-15 minutes.
• Add the garlic, ginger and curry powder and saute until fragrant, about a minute.
• Add the lentils, broth, tomatoes and chili sauce.
• Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes.
• Add the chickpeas and quinoa and cook for 5 minutes.
• Season with salt and pepper and serve with a garnish of cilantro and a dollop of Greek yogurt or sour cream.