Recipe by Susiecat too
The soup is richly fragrant and nutritious, perfect as a complete meal. You can serve this over rice if desired. I made this tonight to try to coax my 3-yr old to eat something, after having his tonsils out a few days ago, and he ate about half a bowl, which at this point is a triumph! To your very good health!
Top Review by Gatorbek
This was very good! I made a half recipe, and added a bit more carrot and celery (personal preference), as well as using a can of tomatoes with green chilis to give it some kick. I did add some salt at the end, as I used homemake chicken stock without salt, and it was a great lunch on a brisk afternoon. Thanks!
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1 large carrot, finely diced
- 2 stalks celery, finely diced
- 3 teaspoons minced garlic
- 3 tablespoons curry powder
- 4 cups vegetable stock (or chicken stock)
- 1 (13 1/2 ounce) can light coconut milk
- 1 (28 ounce) can diced tomatoes
- 1⁄2 cup masoor dal, rinsed well (red lentils)
- 1⁄2 cup quinoa, rinsed well
- salt and pepper, to taste
Directions See How It's Made
- Heat olive oil in a large soup pot, add onions, carrots, celery and garlic. Saute over medium heat until onions are clear and soft, about 10 minutes.
- Add curry powder, mix well and cook another 1-2 minutes.
- Add stock, coconut milk, and tomatoes. Stir well and cover pot, stirring intermittently.
- When mixture starts to boil, add rinsed dal and quinoa, mix well.
- Cover and return to a low boil, then lower heat to a simmer and cook, covered, while occasionally stirring, another 45-50 minutes.
- Add salt and pepper to taste.
- Serve as is, or over brown rice.