Ingredients:
- 1/2
red onion, diced
- 1
splash sunflower oil
- 1
clove garlic, chopped
- 1
small knob of ginger, grated
- 1
teaspoon
ground cumin
- 1
teaspoon
coriander
- 1
teaspoon
chili powder
- 1
teaspoon
turmeric
- 1/2
teaspoon
ground cloves
- 1
cup
sprouted green lentils
- 2-3
cup
chicken or vegetable stock
- 1
can chickpeas
- 1
cup
cooked quinoa
-
salt and pepper to taste
-
squeeze of lime juice
-
chopped coriander to garnish
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Directions:
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Heat the oil in a thick bottomed saucepan and fry 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 an immersion blender or pour into a regular blender and blend until smooth. Add the drained and rinsed chickpeas and let it simmer for another 5 minutes. Removed from heat and stir in the cooked quinoa. Squeeze a little lime juice. Garnish with fresh chopped coriander.
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