Red lentil, chickpea and coconut cream soup

Red lentil, chickpea and coconut cream soup

 

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Red lentil, chickpea and coconut cream soup

Ingredients

  • 2 cups red lentils
  • 2 cups chickpeas cooked
  • 3 cups sweet potato chopped
  • 2 cups zucchini chopped
  • 1 cup peppers chopped
  • 1 cup carrots chopped
  • 2-3 tablespoons olive oil
  • 3-4 cloves garlic minced
  • thumb-sized ginger minced
  • 5 cups water
  • 1 can coconut milk
  • 1/2 teaspoon turmeric
  • garlic powder to taste
  • salt to taste

Instructions

  1. Rinse red lentils well and let them drain thoroughly.
  2. 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.
  3. Now add red lentils, cooked chickpeas, and water.
  4. 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. 

  5. 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.
  6. Top with roasted squash, roasted blue potatoes, sautΓ©ed swiss chard, parsley…

Instructions

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, sautΓ©ed swiss chard, parsley…


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