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