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Lentil Soup with Chick Peas and Quinoa

  • 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
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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