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.
Serves 6
Ingredients
- 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
Garnish
- Finely chopped mint
- Pumpkin seeds to garnish
- Chili flakes or harissa to garnish
- Salt and pepper to taste
Instructions
- 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.
- Enjoy!