what I wore // botanical gardens

vegan Moroccan-spiced red lentil, chick pea and kale soup

This soup was simply delicious and definitely something I will make again! 

Ingredients

3 tablespoons olive oil (coconut oil or avocado oil will work too)

1 large onion, diced

4 carrots, peeled and chopped

1 tablespoon turmeric

1 tablespoon cumin

1 teaspoon sea salt or more to taste

1 can coconut cream

1 cup red lentils, rinsed

4 cups chick peas (I used canned) 

2 large tomatoes, diced

4 or 5 cups vegetable stock, or according to your preference

2 cups roughly chopped lecanto kale

Instructions

In a large stock pot, sauté onion in oil. Add chopped carrots and spices and cook 5 minutes over medium low heat. Add vegetable stock all other remaining ingredients except the kale. Bring to a boil, then turn down the heat and simmer for 15 minutes. Stir in kale and continue simmering for another 5 minutes or until kale is barely tender. Remove from heat and serve. 

our Canadian adventure, part II: Jasper