Recipes

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1/2 teaspoon freshly grated ginger
• 1 teaspoon turmeric
• ½ teaspoon paprika
• 1 tablespoonlemon apple cider vinegar
• 1 large sweet potato, (about 1/2lb) diced into cubes
• 350 g cooked chickpeas, rinsed and drained
• 1 cup red lentils, uncooked and rinsed
• 5 cups vegetable broth
• 1/2 cupkale, chopped
• Sea salt to taste

Preparation

1. Heat the coconut oil in a large soup pan, over medium heat for 1 minute.
2. Add the onion and cook over medium heat for 8 minutes, stirring occasionally.
3. Add the garlic and ginger and continue to cook for 1 minute until fragrant.
4. Add the turmeric and paprika and continue to cook for 1 minute.
5. Add apple cider vinegar, sweet potatoe, chickpeas, red lentils, and vegetable broth and bring to a boil.
6. Once the soup begins to boil, reduce the heat to low and simmer for 15-20 minutes until the sweet potato is soft.
7. Add kale and continue to cook for 2-3 minutes until the kale has softened and wilted slightly.
8. Season with sea salt to taste.

Lunch Dinner