Vadouvan-Spiced Red Lentil Soup

• 1 Tbs. olive oil
• 1 large leek, white and pale-green parts quartered and chopped (1 1/2 cups)
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. vadouvan spice powder or garam masala
• 2 cups chopped tomatoes, or 1 15-oz. can chopped tomatoes
• 1/2 cup red lentils
• 1/4 cup quinoa
• 2 sprigs thyme
• 1 bay leaf
• 1 Tbs. lemon juice
• Fresh parsley for garnish, optional

1. Heat oil in large saucepan over medium heat.
2. Add leek, and saute 2 to 3 minutes, or until softened.
3. Stir in garlic and vadouvan spice powder.
4. Add tomatoes, lentils, quinoa, thyme, bay leaf, and 6 cups water.
5. Season with salt and pepper (if desired) cover, and bring to a boil.
6. Reduce heat to medium low, and simmer 20 minutes, or until lentils are soft.
7. Stir in lemon juice and parsley (if using) just before serving.

olive oil, garlic, vadouvan spice powder, tomatoes, red lentils, quinoa, thyme, bay leaf, lemon juice, parsley

Taken from www.vegetariantimes.com/recipe/vadouvan-spiced-red-lentil-soup/ (may not work)