• June 25, 2019 1 min read

    Another amazing recipe from holistic health coach and chef Kelly Cohen, author of My Organic Diary.

    This super high in protein, vegan-friendly creamy soup calls for a lot of ingredients, but it’s worth it. All the flavors are incredible together and this stew/soup gets better the following days.
    Serves 6
    • 1 14oz canned diced tomatoes
    • 2 large sweet potatoes, peeled cut into small cubes
    • 2 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
    • Finely chopped mint
    • Pumpkin seeds to garnish
    • Chili flakes or harissa to garnish
    • Salt and pepper to taste
    1. Saute onions, garlic and ginger in avocado oil on high heat for 3 minutes in a large pot (or pressure cooker).
    2. 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 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).
    3. When done, you can either blend the contents to create a soup, or you can leave it as is for a stew.
    4. Enjoy!