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Fry the onions, carrots and celery in the olive
oil on a low heat till tender – about 10 minutes.
Add the garlic and ginger and fry for a few more
minutes. Add the curry powder and harissa paste
and stir around for about a minute. Add the
lentils, stock cube, tinned tomatoes, water and
sugar if using and cook till lentils are tender.
Blend the soup using a hand blender – optional.
Add the chickpeas and quinoa to heat through.
Season with salt and pepper. Serve with a dollop
of thick yogurt and some chopped fresh coriander
or parsley.
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