A creamy texture, sweet taste and a hint of coconut!
Ingredients:
- 1 tbsp organic coconut oil, unrefined, non-deodorized
- 1 leek (or 1 onion), coarsely chopped
- 1 large sweet potato into small dices
- 3 carrots, sliced
- 1 tsp seasoned salt (herbamare style)
- 1 tsp(or more to taste) grated fresh ginger
- 5 cups water
- 1 cup red lentils, sorted and washed
Preparation:
1. Sauté the leek in coconut oil about 5 minutes.
2. Add remaining ingredients and simmer over low heat for 30 minutes, stirring occasionally.
3. Put in a blender, mix well and serve. (You may also decide to keep some of the soup before to put it in the blender to keep chunks of vegetables and lentils visible in the soup).
You can add more water if you want a thinner texture.
Découvrez d'autres recettes végétariennes sur www.geccoe.com