Saturday, October 10, 2015

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

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

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

In a large stock pot, saut√© 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. 

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