Prep 15 mins
Cook 45 mins
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!
- 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
- 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.
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!
Nutritious Delicious curry dish! I made a half recipe as directed but used diced tomatoes with green chilies because that's all I had. Worked out well but a bit spicier than the original I'd guess. This is nice and thick and full of curry flavor. We did enjoy it over brown rice and then mixed it in for leftovers. I'd say a half recipe was more like 6 servings for us. Made for the Please Review tag game.