Nice recipe. Bring to a sizzle over high heat, then reduce the heat to medium and cook, stirring occasionally to coat the vegetables in the spices, about 10 minutes. congrats of being asked to guest post1 that must be quite the honour This soup looks amazing, I love anything with quinoa in it, and I’m on a soup streak, so I’ll be trying this . Thank you. We finally set up our email client so if you've subscribed to receive posts by email, this one should be the first post to make it's way into your inbox. The holiday might look a little different this year—but we’ll be right by your side (as always!) I posted on my blog and I tagged you. The cinnamon is not as strange as it sounds; it gives an incredible depth to the already rich flavors in this soup. He sent me a link back to this post a couple of days ago, saying he knew what our weekend food plans were going to be. Only I might change next time is up the lentil and quinoa quantity. I love this recipe. I made this tonight and we loved it. Lately I’ve been craving curries. Stir in the vegetable broth, diced tomatoes, brown or green lentils, curry powder, cumin, salt, and cayenne (if using). Original recipe also calls for puréeing some of the soup at the end, but I kind of like it as it is with all of the various textures — purée if you wish. I've done this a few times and it's really good! I'm glad you liked it! I don’t use lentils much…the flavors you blended may compliment them in a way that would make me want to pair them together. Add lentils and water and bring to a boil. Subscribe to the email Newsletter! After devouring the quart of soup she brought to us during the blizzard, I set to work making a batch of my own, and I’ve made it twice more since: once mostly as written, but with chicken stock in place of the vegetable stock, and once with all water, which kept it vegan. Next time I make it, I'm going to add Cauliflower which I think will be even more tasty. I was just wondering what to do with the rest of the quinoa in my pantry. This Lentil Chickpea Yellow Curry is vegan and gluten free and you can make it with just 6 ingredients in 2 easy steps. Stir puree into lentils, along with butter. subscribe now & get access to my free ecourse! So, thank you a lot!! Thanks for all of your great recipes. Enter one of our contests, or share that great thing you made for dinner last night. This sounds like a plan. Total Time 45 minutes. Glad you and your husband approve! When hot, add the onion, garlic, and ginger. Now, given the rich taste and aroma, you’d think that this recipe uses tons of spices. This was the perfect compromise for my husband and me! This soup reheats easily in the microwave or on the stove top. I think the white balsamic vinegar absolutely makes this soup sing! I'm also wondering about calorie counts but I suppose you wouldn't know that? I'm so glad you enjoyed it, this is one of my favourites! Moira: I like to try to use the lentils that the recipe calls for but if I ran out or if I wanted to try something new then I would have no problem substituting another lentil in. I've been a little scatterbrained lately so please let me know if you come across any bugs while you're browsing the site. and now this soup is next. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. Hope you are well , Doing well! And speaking of curry, one teaspoon only?! Extra chili pepper sounds like a great addition! Thanks Leah! Add the chickpeas and quinoa and cook for 5 minutes. Be careful to taste and adjust as you go, you don't want to overdo it! Cooking adventures in a small, closet sized, kitchen. Bread enthusiast. Lisa: The recipe calls for cooked but you could use 1/3 cup raw and simmer until cooked, possibly adding extra broth. Required fields are marked *, Rate this recipe I really enjoyed the combination of the red lentils, chickpeas and quinoa and the textures that they added to the soup. Inspired by this recipe on Cookie & Kate, this lentil soup comes together quickly from mostly pantry items. This time I didn't have any of that prepared so rather than cook the "grains" separately I tried making this a 1 pot affair for simplicity's sake. Mine looks brown, but tasted very good. Easy, Healthy and Delicious... will definitely be adding this to the regular rotation. Wondering why my soup is orange and your photos show it as green? I made this tonight in my Dutch oven, and it was delicious! Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off! Add onion and carrot, … Your email address will not be published. Delicious! Ali – your suggestion to use white balsamic changed everything. I really enjoyed the combination of the red lentils, chickpeas and quinoa and the textures that they added to the soup. Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes! Turn off the heat. We wanted something clean, simple and easy to navigate. Adjust seasoning with more salt (I usually add another teaspoon or more of kosher salt, but adjust as you see fit), pepper, or vinegar/lemon to taste. Instead of lentils, quinoa & chick peas because they made me bloated, I used 1 whole cauliflower as the "filler" instead for the soup. I'd love it if you did! Usually I'm making this soup specifically because I have cooked lentils, brown rice, or quinoa on hand. Heat oil over medium heat. This soup is wonderful. This soup is AMAZING and perfect for meal prepping at the start of the week! Simmer for 15 minutes. I love the bite of the vinegar, too. Making this today and adding chilli pepper to make it a bit spicier! I'm glad you enjoyed it, your tweaks sound delicious! Add 1 can of coconut milk. Looks wonderful. Season with salt and pepper, reduce heat to medium-low, and simmer until lentils are tender, about 30 minutes. http://www.peppermintdolly.com. We reserve the right to delete off-topic or inflammatory comments. Very nice looking. Super health easy and tasty !! It is so delicious. Made this last night and it was fabulous! Most important, it comes together alarmingly quickly but has a simmered-all-day-kind-of taste. Turn heat up to medium-high. Adjust seasoning with more salt (I usually add another teaspoon or more of kosher salt, but adjust as you see fit), pepper, or vinegar/lemon to taste. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. I added dry quinoa though and just added more broth to make it one pot meal. Learn more in the Comment Policy section of our Terms of Use page. I made it tonight - it was delicious. I also didn't have coconut milk, so used 1 can of coconut cream + 1 can of coconut water instead. Add the lentils, chickpeas, 1 teaspoon salt, vinegar, crushed tomatoes, 4 cups stock or water plus 2 more cups of water. Hello! that's exactly what i felt like today! This soup encompasses everything I love about winter comfort food in one bowl: it's warm, satisfying and full of delicious spices and hearty plant based ingredients! It will definitely be going on a regular rotation on my menus. Bring to a boil, then reduce heat so mixture is simmering. It was in the first sentence! I had cooked chickpeas on hand, so I added them, and I really like the combination of the lentils, which break down completely, and the chickpeas, which hold their shape and add nice texture. Orzo instead of quinoa Author Minimalist Baker. So much flavor! It's funny how striving for simplicity can be such a complicated process! I did grind the coriander and cumin fresh for this recipe, however I often used pre-ground in other recipes. I love Sandra. This looks amazing. Return to the pot if using a regular blender. , hello, this recipe caught my eye on Pinterest and i made it this morning. xx . Season to taste with salt, pepper, and/or additional curry powder, then thin soup with water until desired consistency. That sounds delicious Leslie! In a large heavy pot, heat half the olive oil over medium heat until shimmering. I think that’s a sign that I definitely have to try your soup. Tag @ilovegan on Instagram and hashtag it #ilovegan. I was more generous with my spices (1/2 tsp) each. I can never get enough chickpeas, and pairing the lentils and chickpeas with quinoa makes this one powerful healthy soup. Recently I made your cardamom & mango jam & the taste was exquisit! You had me at yellow with this! It is delicious! I didn't have carrots so I added red onion and I didn't have red lentils so I used green and simmered it a little longer. Very good! I've been tracking my eating (very successfully losing weight while still eating real food!) The curried red lentil soup with chickpeas and quinoa was nice and easy to make and it did not take long. Add onion and carrot, season with a pinch of salt and pepper, and cook until onion is translucent, 5-7 minutes. Only used 2 tablespoons of vinegar because I wasn't sure if it would be too tangy for my taste. It was time for a change! Add 1 litre of vegetable stock, ⅓ cup uncooked red lentils, ⅓ cup rinsed, uncooked quinoa. I thought that I was pretty much done but then as I was pulling out the lentils I noticed the quinoa in my cupboard and I recalled that it had worked well in several soups that I had made before and I decided to throw some in as well. Thanks for commenting Brinn! Add the chickpeas, zucchini, carrot, garlic, and if you're using kale instead of spinach, add that now too. Get these ingredients for curbside pickup or delivery! I have only just come across your blog. Never miss a recipe! My daughter is vegan, and this was a big hit with her. Thanks for a very good recipe Kevin! Suaté for about 5 minutes until the onions turn translucent and begin to brown. The textures and flavors here make a good marriage. I will be trying this for sure. Beautiful colors!!! I love the added tang of the vinegar. chicken stock instead of vegetable stock He likes a lentil/chickpea soup I make with smoked paprika. Thanks so much! I will be making this again! Susana @ Delicioso y Divertido. Thank you Summer! Servings 4 (entrée servings) Course Side, Soup. Add the curry powder, turmeric, cumin, and coriander. Your email address will not be published. Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop. We're not vegetarian so I subbed homemade chicken broth, otherwise followed your recipe exactly. Red lentils always taste good. There should still be plenty of liquid to cook the quinoa and lentils properly. you have to meet our new foster pup, Lacey, relatively quick (even quicker if you meal prep), customizable recipes where it's easy to swap ingredients in and out as needed, you can clean out your fridge and use up ingredients you have on hand, if you're experienced in the kitchen you probably don't need to follow the recipe too closely. great recipe! A drizzle of chili oil or chive oil (see note) would be nice as well. . Not so! reduce the amt of broth? Original recipe calls for adding chard or collard greens at the end, which I am sure would be delicious, but if you don't have them on hand, don't feel the need to run out. Turn off heat. If you want to up the heat factor you can add a finely chopped thai chili or jalapeño when you sauté the vegetables, or add a good dash of sriracha or a pinch of cayenne. There's still plenty of tweaking to do but we've made it through the worst of it with only a handful of meltdowns, a lot of cursing, and 1 pizza night. Print. Food, Gluten-free, Main Course, One-Pan, One-Pot, Quinoa, Recipe, Side Dish, Soup, Vegetable, Vegetarian, Whole Grains. I plan to make this tomorrow - just wondering if you used pre-ground coriander or did you grind it fresh? I made some minor tweak in ingredients to suit what I have & my diet. I made with quinoa and red lentils, but noticed brown rice is in the pictures and blog, but not mentioned in the recipe. In a large pot, heat the olive oil over medium heat. EVOO instead of coconut oil It's been a while since our last post, I hope your 2015 is going well so far! Vegetable lover. It makes a great satisfying, warming winter meal. Other than gaining some extra pounds in the last 5 weeks! Until now. Add the vegetable broth and soy sauce and bring to a boil over high heat.
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