𝕄𝕠𝕣𝕠𝕔𝕔𝕒𝕟 𝕃𝕖𝕟𝕥𝕚𝕝 𝕊𝕠𝕦𝕡!
This hearty soup if great for the upcoming chilly days! Filled w/ tons of flavor & goodness for your body👊
1 large onion, chopped roughly
2 TBSP olive or avocado oil
3 garlic cloves, sliced
3 celery stalks, diced
2 carrots, diced
1 large sweet potato, diced into half inch cubes
6oz tomato paste - optional (I limit tomatoes from my diet. This soup pictured doesn't have the paste)
2 TSP cumin
1 TSP cinnamon
1 TSP turmeric
2 YSP hot Hungarian paprika
1/2 TSP chilli flakes – optional
2 32oz organic vegetable stock or broth
1lb red split lentils, washed
2 tbsp harissa
1 bunch Tuscan kale, chopped
1 can chickpeas drained
•In a large pan add the olive oil & onions, cook on a medium heat for 7-8 minutes until soft.
•Add in the garlic, celery, carrot, sweet potato. Stir to combine & cook for a 3-5 minutes. Add the spices & stir until the vegetables are coated.
•Next add the stock/broth, lentils, tomato paste (if using) & harissa. Simmer for 10 minutes covered then remove the lid, Add the chickpeas & kale, stir to combine & simmer for another 10 minutes.