Lentil Soup with Chickpeas and Quinoa

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Eclectic ingredients all come together is a wonderful savory soup. A perfect compliment to fresh-baked bread, biscuits or muffins.

1/2 red onion, diced
A splash of sunflower oil
1 clove of garlic chopped
A small knob of grated ginger
1 tsp each of ground cumin, coriander, chili powder & turmeric
1/2 tsp of ground cloves
1 cup of TruRoots Organic Sprouted Green Lentils
2-3 cups of chicken or vegetable stock
1 can of chickpeas (garbanzo beans)
1 cup of cooked TruRoots Organic Quinoa
Salt and pepper to taste
Squeeze of lime juice
Chopped coriander to garnish


Heat the oil in a thick bottomed saucepan and fry off the onions on a medium heat.
Add the ground spices and stir until it becomes aromatic
Add the garlic and ginger and stir again for a few minutes
Add the lentils and toss in the spice mixture
Add the chicken or vegetable stock and cook on high heat until it comes to a rapid boil
Lower the heat and let the ingredients simmer for about 10-15 mins. Season to taste
Remove from the heat and blend using a stab blender or do it manually using a regular blender
Add the drained and rinsed chickpeas and let it simmer for another 5 mins
Take off the heat and stir through the cooked quinoa
Squeeze a little lime juice
Garnish with chopped coriander

Serves 4.

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