Directions
Step 1
Put the oil in a large pot, add the carrots and celery mix plus the garlic. Let the ingredients soften a bit and flavor the oil on low heat, remove the garlic. Add curry, ginger, tomato sauce, lentils and quinoa – be sure the lentils and quinoa have been rinsed well in cold water (suggest the use of a tight colander); mix well and add the broth. Let cook on low heat for 40/45 minutes.
Step 2
Towards the end check the density of the soup, add a bit of hot water if you like it more liquid and taste for salt.
Ingredients for six to eight people
- 2 cups Lentils
- 2 cups Quinoa
- 1 cup Mix of carrots, celery and onion (well chopped)
- 1 Garlic clove (whole)
- 1 tsp. Ginger powder
- 1 tsp. Curry
- 2 tbsp. Tomato sauce or strained tomatoes
- 3 tbsp. Extra Virgin Olive Oil
- 4 cups Vegetable Broth (low sodium)
Type an ingredient to find a recipe
Related Projects
