Moroccan Lentil Chickpea Kale Soup
Servings: 8
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Ingredients
- 2 T extra-virgin olive oil
- 2 T unrefined coconut oil
- 1/2 med onion diced
- 1 garlic minced
- 2 c lentils; brown or green cooked
- 1 1/2 c garbanzo beans / chickpeas; cooked 15 oz can - rinsed and drained
- 1 1/2 c kale rough chopped
- 8 c purified water; cold
- 4 T Kirkland's no salt seasoning
- 2 T coconut sugar
- 4 tsp Himalayan sea salt may add more to taste
- 1 tsp smoked paprika ground
- 1 tsp cumin; ground ground
- 1 tsp cinnamon ground
- 1/2 tsp thyme; dried
- 1/2 tsp Himalayan sea salt fine
- 1/4 tsp black pepper
Instructions
- Using a large soup pot add the olive oil, onion, and garlic and sauté on medium high heat for 3 minutes. Stir often.
- Add in the rest of the ingredients and stir welll.
- Turn the heat up to high and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Serve & ENJOY!!
