This is one flavorful vegan soup!  Even though I know better, it’s still sometimes hard to think of vegetarian/vegan soups as something complex and flavorful.  Meat adds a lot of flavorful layers to a soup, even if there’s a lot of vegetables mixed in.  However, this soup is definitely not lacking in complex flavors!   Curry powder is a blend of many spices, which already adds a wonderful range of flavors, but then the fresh ginger makes it slightly spicy, with a hint of sweet and burst of bright flavor.  With lentils, quinoa and chickpeas this also packs a ton of protein into a vegan soup.  I served this at Carroll Cafe, and after having a bowl, one gentleman came back to ask if he could buy the whole pot!  I consider that a huge success!

Curried Ginger Red Lentil and Quinoa Soup

Serves 10-12

Adapted from Zesty Cook

• 1 Tbsp olive oil
• 1 large onion, diced
• 4 large carrots, peeled and diced
• 5 stalks celery, chopped
• 3 cloves garlic, minced
• 2 Tbsp fresh ginger, minced
• 1 1/2 Tbsp curry powder
• 1/2 lb red lentils
• 3 cups vegetable broth
• 1 (28oz) can diced tomatoes
•  2 bay leaves
• 1 (15oz) can chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 1 tsp salt
• 1/2 tsp pepper

In a large pot, heat oil over medium high heat.  Add onions, carrot and celery, sauté until tender, about 10 minutes.  Add garlic, ginger, and curry powder, sauté for about a minute or until fragrant.

Add lentils, broth, tomatoes, and bay leaves.  Bring to a boil and reduce heat to a simmer until lentils are tender, about 10-15 minutes.  Add chickpeas and quinoa, heat through.  Season with salt and pepper, taste and adjust seasoning as needed.  Top with plain Greek yogurt and/or fresh cilantro.