I didn’t grow up eating lentils, they aren’t inside the South East Asian repertoire of fantabulous dishes. But during the 11 years I lived in Singapore, I had many bowls of Dal and Haleem. And that’s how my love story with lentils began.
When I married H and moved to Luanda, lentils are the obvious thing to cook. It’s extremely affordable, it’s filling, it’s super healthy and it’s something that H grew up eating. It’s kinda no-brainer.
This is a hearty soup without being heavy in your stomach. The multitudes of textures from the quinoa to the chickpeas to the lentils are just lovely. The yogurt adds a touch of creaminess. You can use green lentils, red lentils or like me, yellow split lentils (also known as Chana Dal). This is my kind of soup when I’m stuck at home while the ocean pours over the entire city.
1/2 tbsp oil
half small onion, chopped
1 carrot, chopped
1 celery, chopped
1 clove garlic, minced
1 tsp ground ginger
1/2 tbsp curry powder – add more to taste
1/2 cup yellow split lentils
2 cups vegetable stock
half can diced tomatoes
1 tsp chili sauce – I used Sriracha
half can chickpeas, drained and washed
half cup cooked quinoa
chopped cilantro, to garnish
Plain or greek yogurt, to top
- Heat the oil in a pan.
- Add the onions, carrots and celery and saute until tender, about 10-15 minutes.
- Add the garlic, ginger and curry powder and saute until fragrant, about a minute.
- Add the lentils, stock, tomatoes and chili sauce.
- Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes.
- Add the chickpeas and quinoa and warm them up.
- Season with salt and pepper and serve with a garnish of cilantro and a dollop of yogurt.