Indian Lentils with Chickpeas and Quinoa {Vegan Friendly}

Onions, raw, 1 cup, chopped (remove)
Grapeseed Oil, 1 tbsp (remove)
Ginger Root, 1 tsp (remove)
*Cumin seed, 1 tbsp (remove)
*Cumin seed, 1 tsp (remove)
*Coriander seed, 1 tsp (remove)
*ground tumeric, 1 tsp (remove)
Cloves, ground, .5 tsp (remove)
Pepper, red or cayenne, .25 tsp (remove)
Lentils, 1 cup (remove)
*Homemade Vegetable Stock, 3 cup (remove)
Chickpeas (garbanzo beans), 1 cup (remove)
*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 0.25 cup (remove)

Heat the oil in a thick bottomed saucepan and fry off the onions on a medium heat.
Add the ground spices and stir until it becomes aromatic
Add the garlic and ginger and stir again for a few minutes
Add the lentils and toss in the spice mixture for one minute
Add the veggie stock and cook on high heat to a rapid boil
Lower the heat and let simmer for about 10-15 mins if using red lentils/ 30-45 for green lentils.
Season to taste
Remove from the heat and blend 3/4 of the mixture in a blender
Return to pan and add the drained and rinsed chickpeas and let it simmer for another 5 mins
Take off the heat and stir through the cooked quinoa
Squeeze a little lime juice
You can garnish with a dollop of thick yogurt and chopped coriander (I didn't because I am dairy free)

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SANDYTOES82.