Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup red lentils
- 1/2 cup uncooked quinoa
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the curry powder, cumin, ginger, cinnamon, cardamom, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add the vegetable broth, diced tomatoes, chickpeas, lentils, quinoa, salt, and black pepper. Bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes, or until the lentils and quinoa are tender.
6. Stir in the chopped cilantro.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 295
Fat: 6g
Carbohydrates: 49g
Protein: 13g
Fiber: 12g
Sugar: 6g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use canned or cooked beans instead of chickpeas.
- You can use any type of lentils instead of red lentils.
- You can use any type of grain instead of quinoa.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add chopped kale or spinach for extra nutrition.
- Add a can of coconut milk for a creamier soup.
- Use different spices to change the flavor profile.
Tips and tricks:
- Rinse the lentils and quinoa before adding them to the soup.
- Taste the soup and adjust the seasoning as needed.
- If the soup is too thick, add more broth or water.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced green onions, or a dollop of plain yogurt.
Pairings:
Serve with naan bread or a side salad.
Suggested side dishes:
- Garlic naan bread
- Roasted vegetables
- Greek salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the lentils and quinoa until tender.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stone soup is a traditional folk story in which hungry travelers convince villagers to contribute ingredients to a pot of soup, resulting in a delicious and satisfying meal for everyone.
Flavor profiles:
This soup has a warm and spicy flavor profile, with hints of curry, cumin, and cinnamon.
Serving suggestions:
Serve hot with naan bread or a side salad for a complete meal.
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