I could not stop thinking about my mom’s cooking growing up and her ever lasting use of lentils. I was seriously craving something filled with lentils and ready to soothe and spice up my soul on a cold winter day.  I love thick and chunky soups that incorporate protein for a solid meal!  Let’s get cookin…

Ingredients list for soup:

1. 1 Tbs olive oil
2. 3 medium size carrots (chopped)
3. 1/2 cup celery (chopped)
4. 2-3 large finely garlic cloves (or pressed in a garlic presser)
5. 1 Tbs finely chopped ginger
6. 1 Tbs curry powder
7. 1 cup red lentils (rinsed and drained)
8. 3 cups chicken stock (or vegetable broth)
9. 2 14.5 ounce cans of petite diced tomatoes (I like to mix it up and use the fire roasted petite diced tomatoes with chipotle peppers or garlic, add some spice
10. 1 15 ounce can chickpeas (rinsed and drained)
11. 1 cup cooked quinoa (I actually love love to use Seeds of Change quinoa and brown rice with garlic mix )

Additions if you so desire:

1. chopped cilantro
2. a dash of chili sauce (sometimes I use, A Taste of Thai Sweet Red Chili Sauce)

Directions……

1. Heat oil in a deep large pan
2. Add carrots, and celery and sauté until lightly browned (about 10-20 min)
3. Add garlic, ginger, and curry powder and sauté for about 30-60 seconds
4. Add lentils, stock (or broth) , tomatoes and if used, chili sauce
5. Bring to a boil, reduce heat and simmer until lentils are tender (about 10-15 min)
6. Add the chickpeas and quinoa, stir to heat them evenly
7. Garnish with cilantro is desired and voila….enjoy!

Original recipe here zestycook.com