Description
SWEET POTATOES LENTILS SOUP – super high in protein vegan friendly creamy soup
Ingredients
Scale
- 1 14oz canned diced tomatoes
- 2 large sweet potatoes, peeled cut into small cubes2 tbsp avocado oil
- 1 14oz canned chickpeas, drained
- 1 cup dry split red lentils, rinsed and drained
- 4 cups water or vegetable stock
- 1 cup non dairy milk (or replace by water)
- 2 onion finely diced
- 4 garlic cloves minced
- 2 tsp finely grated fresh ginger
- 1 tsp salt
- 2 tsp paprika
- 2 tbsp lemon juice
Garnish
- Finely chopped mint
- Pumpkin seeds to garnish
- Chilli flakes or harissa to garnish
- Salt and pepper to taste
Instructions
- Sautee onions, garlic and ginger in avocado oil on high heat for 3 minutes in a large pot (or pressure cooker)
- Add all remaining ingredients (except garnishes) to the pot. Cover and cook on low-medium heat for 1 hour, stirring often and making sure it’s doesn’t overflow.
- (if using a pressure cooker, use the mode “pressure cooking” and set on 6 minutes. When cooking is done, release pressure manually.)
- When done, you can either blend your preparation to have a soup, or you can leave it as is for a stew.
- Enjoy!