Chick pea soup

A nourishing soup made with red lentils, sweet potato and chickpeas with immune-boosting ingredients such as onion, garlic and turmeric.


  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1/2 teaspoon freshly grated ginger
  • 1 teaspoon turmeric
  • ½ teaspoon paprika
  • 1 tablespoonlemon apple cider vinegar
  • 1 large sweet potato, (about 1/2lb) diced into cubes
  • 350 g cooked chickpeas, rinsed and drained
  • 1 cup red lentils, uncooked and rinsed
  • 5 cups vegetable broth
  • 1/2 cupkale, chopped
  • Sea salt to taste


  1. Heat the coconut oil in a large soup pan, over medium heat for 1 minute.
  2. Add the onion and cook over medium heat for 8 minutes, stirring occasionally.
  3. Add the garlic and ginger and continue to cook for 1 minute until fragrant.
  4. Add the turmeric and paprika and continue to cook for 1 minute.
  5. Add apple cider vinegar, sweet potatoe, chickpeas, red lentils, and vegetable broth and bring to a boil.
  6. Once the soup begins to boil, reduce the heat to low and simmer for 15-20 minutes until the sweet potato is soft.
  7. Add kale and continue to cook for 2-3 minutes until the kale has softened and wilted slightly.
  8. Season with sea salt to taste.

Eat mindfully and enjoy!