Red lentil, chickpea and coconut cream soup

Red lentil, chickpea and coconut cream soup

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, sautéed 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, sautéed swiss chard, parsley…


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