Cooking a Curried Quinoa, Chickpeas and Red Lentil Soup last week brought back memories. Oh, that’s right there was the mashed pumpkin leftover from making scones, shriveled mushrooms I forgot to give Sylvia, quinoa that I made for the gf sausage rolls, and old parsley that the neighbour gave me. I even found the bag of scraps I had been keeping in the freezer and made some stock.
However my greatest discovery while making the soup for dinner was the leftover tofu scramble that I had put aside for another meal. My energy was flagging so I turned off the soup to sit overnight and served up the scramble.
My plans of soup and scones for dinner were completely scuppered. I had already started baking Deb’s Apple and Cheddar Scones but they was too sweet for me. Not at all the apple and cheddar scones that I seek, even with reducing the sugar. I prefer this attempt better. Nevermind, it used up some cream and apples lingering in my kitchen and I did like the idea of lightly roasting the apple before baking the scones. I also disagreed with Deb that they had to be eaten on the day of baking – I quite liked them on day 3.
But the real star of last week’s cooking was the soup. It is not something I would usually make but it was a great way to use up leftover quinoa. Even the stock that seemed slightly bitter to taste, added the right depth of flavour to the soup. I would even venture to say it got better after sitting for a while. Full of flavour and textures, it was spicy and satisfying. E loved it too and even Sylvia (who wont eat my soups) ate the chickpeas out of it. One to make again and again!
I am sending this to Lisa for No Croutons Required, the inspiring vegetarian soup and salad blog event that she runs with Jacqueline every month. The theme in November is quinoa.
Previously on Green Gourmet Giraffe:
This time last year: The Wall, Rose Petals and Biscuits
This time two years ago: Rogan Josh with variety
Curried Quinoa, Chickpea and Red Lentil Soup
Inspired by Kevin’s guest post on Zesty Cook
(makes 5-6 servings)
- 2 tsp olive oil
- ½ onion, chopped
- 4 medium carrots, diced
- 2 stalks of celery, diced
- 2 cloves of garlic, finely chopped
- 1 thumb sized piece of ginger, finely chopped
- 3 tsp curry powder
- 1 tsp promite (or soy sauce)
- 1 tsp seeded mustard
- 1 tsp chilli paste
- shake of smoked paprika
- 1 cup red lentils
- 5½ cups vegetable stock
- 2 x 400g tins of diced tomatoes
- 2 cups of cooked chickpeas
- 2½ cups cooked quinoa (I used black quinoa but any colour will do)
- yoghurt and parsley , to serve (optional)
Add the remaining ingredients and adjust seasoning. Simmer for 10-15 minutes til the lentils are cooked (I cooked mine the night before eating so I just brought it to the boil and left to cool).
Serve with yoghurt and fresh parsley.
On stereo: John Denver’s Greatest Hits