I am forever amazed by how fabulous this soup tastes – and how much both kids and adults absolutely love it. Somehow, the quinoa brings out the best in the red lentils and the red lentils bring out the best in the quinoa, then a hint of curry powder brings everything together. Any curry powder will do, but a really good curry powder (like the Curry Corsaire blend from Epices Roellinger, which I always have on hand in Cancale) will really make it sing.

2 Tbs./30 ml. olive oil
1 medium leek (white and light green parts) or 1 medium onion finely chopped (1 ½ cups)
pinch salt
1 clove garlic, minced
1 tsp. curry powder
2/3 cup/120 g. red lentils, rinsed and drained
1/3 cup/60 g. quinoa, rinsed and drained
1 15-oz./400 g. can crushed tomatoes
6 cups, 1.5 liters vegetable broth or water

Heat the olive oil in a large saucepan or Dutch oven over medium heat, Add the leek and the pinch of salt, and sauté 3 to 5 minutes, or until the leek is soft and translucent. Add the garlic and curry powder, and sauté 30 seconds, or until the mixture is fragrant. Stir in the lentils, quinoa and crushed tomatoes. Finally, add the broth or water. Cover, reduce the heat to medium low, and simmer 20 to 25 minutes, or until the soup is creamy and the quinoa ‘tails’ have appeared. Season with salt and pepper. Makes 2 quarts/2 liters