This time, here’s an original recipe that I invented intuitively in the kitchen. Toronto had another big snowfall just a couple of days ago, so although the spring season is almost on our doorsteps, winter feels that its visit is not over just yet. So, I continue to cook body-and-soul-warming soups and this one was perfect for the weather.
Red Lentil and Quinoa Soup by Dharma Wanderlust
1 cup cooked quinoa (cooked according to package instructions)
1 tsp ghee
1 onion, chopped
2 cloves of garlic, minced
1/2 tsp cumin seed
1/2 tsp fennel seed
1/2 tsp coriander, ground
1/2 tsp turmeric powder
1/2 tsp paprika
1/2 tsp chili powder
2 bell peppers (I used yellow and red peppers)
1 cup of red lentils, rinsed well
3 cups of vegetable stock or water
2 tsp salt
1/2 lime, juiced
chopped cilantro and tahini (optional), for garnish
1. Heat the ghee in a soup pot, then reduce the heat to medium, add the onion and garlic and cook, stirring, for about a minute.
2. Add the cumin, fennel, coriander, turmeric, paprika, and chili powder and continue to cook, stirring, for another minute.
3. Add the chopped peppers to the pot and continue to cook for 2-3 minutes.
4. Add the lentils, stock or water and the salt, and bring the liquid to a boil. Reduce the heat to simmer, cover and allow to cook for about 20 minutes.
5. Using an immersion blender, blend the soup well. Then, stir in the lime juice.
6. To serve, spoon 2-3 tbsp quinoa into a bowl and pour the soup over top. Stir in a tbsp of tahini into the soup and garnish with cilantro (optional).
We’d love to hear from you, so feel free to leave a comment to let us know what you think.
Katia (Dharma Wanderlust)