Another amazing recipe from holistic health coach and chef Kelly Cohen, author of My Organic Diary.
This super high in protein, vegan-friendly creamy soup calls for a lot of ingredients, but it’s worth it. All the flavors are incredible together and this stew/soup gets better the following days.
1 14oz canned diced tomatoes
2 large sweet potatoes, peeled cut into small cubes
2 tbsp avocado oil
1 14oz canned chickpeas, drained
1 cup dry split red lentils, rinsed and drained
4 cups water or vegetable stock
1 cup non dairy milk (or replace by water)
2 onion finely diced
4 garlic cloves minced
2 tsp finely grated fresh ginger
1 tsp salt
2 tsp paprika
2 tbsp lemon juice
Finely chopped mint
Pumpkin seeds to garnish
Chili flakes or harissa to garnish
Salt and pepper to taste
Saute onions, garlic and ginger in avocado oil on high heat for 3 minutes in a large pot (or pressure cooker).
Add all remaining ingredients (except garnishes) to the pot. Cover and cook on low-medium heat for 1 hour, stirring often and making sure it doesn't overflow. (If using a pressure cooker, use the mode "pressure cooking" and set on 6 minutes. When cooking is done, release pressure manually).
When done, you can either blend the contents to create a soup, or you can leave it as is for a stew.
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