Go Back Email Link
–+ servings

Moroccan Lentil Chickpea Kale Soup

Course: Side Dish, Soup
Cuisine: Moroccan
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
Print Recipe Add to Collection

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!!