Red lentil, chickpea and coconut cream soup
Rinse red lentils well and let them drain thoroughly.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped sweet potato, zucchini, peppers, carrots, minced garlic and ginger and cook for about 5 minutes.
Now add red lentils, cooked chickpeas and water.
Bring the mixture to a boil. Season with a little salt, add garlic powder and turmeric. Cover, reduce to a simmer and cook for 15-20 minutes. Add 1 can of coconut milk and cook for another 5-10 minutes until the lentils are tender. Check the seasonings and add more salt and spices if needed.
Top with roasted squash, roasted blue potatoes, sautéed swiss chard, parsley…