When we decided to become vegetarian here, it really started to challenge my way of thinking for cooking dinner. We can’t have pasta every night, so I am forced to get creative and seek out new, interesting ingredients and recipes. This is one of those recipes!
I tried it once, after finding it on Tastespotting and Dave thought it was delicious. He raved about it constantly, and asked me to make it again in the future. A very good sign from my hubby! I also enjoyed it – it’s really easy, quick, and has really great flavor! It’s also a recipe that is good for those nights where I don’t have anything planned, because I always have the ingredients on hand in my pantry.
I discovered the original recipe here at Souvlaki for the Soul and knew that I had to give it a try. So glad I did! This has become a staple in our house – I think I make it weekly. Dave likes things spicy, so I always add red pepper flakes, and then I just use sour cream on mine to cool it down! Serve with some Pappadums and you have a nice warm, comforting meal 🙂 Hope you try this! Enjoy!
(From Peter G of Souvlaki for the Soul website)
My changes/omits are in italics 🙂
- 1/2 a red onion diced (I used a yellow onion)
- A splash of sunflower oil
- 1 clove of garlic chopped
- a small knob of grated ginger
- 1 tsp each of ground cumin, coriander, chillies and turmeric
- 1/2 tsp of ground cloves (I omitted this)
- 1 cup of red lentils
- 2-3 cups of chicken stock or vegetable stock
- 1 can of chickpeas aka garbanzo beans
- 1 cup of cooked quinoa (I omitted this too)
- salt and pepper to taste
- thick yogurt (Or sour cream, my fave) and chopped coriander to garnish
- squeeze of lime juice
- Heat the oil in a thick bottomed saucepan and fry off the onions on a medium heat (I cook until translucent).
- Add the ground spices and stir until it becomes aromatic.
- Add the garlic and ginger and stir again for a few minutes.
- Add the red lentils and toss in the spice mixture for one minute.
- Add the chicken or veggie stock and cook on high heat till 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 a stab blender or do it manually using a regular blender (I use a food processor). (If it gets too much like dhal/paste, just have some extra veggie broth on hand to add at the end!)
- Add the drained and rinsed chickpeas and let it simmer for another 5 mins. (I like to add the chickpeas before processing – but you can do it either way).
- Take off the heat and stir through the cooked quinoa.
- Squeeze a little lime juice.
- Garnish with a dollop of thick yogurt and chopped coriander.