apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 1 small head of garlic
- 2 medium-sized leek shoots
- 4 organic carrots
- 2 medium-sized white potatoes
- 1 large can of 365 organic, reduced sodium, pureed tomatoes with basil
- 1.5 cups organic chickpeas pre-soaked in hot water for 20 mins
- 2 cups organic red lentils
- 8-10 cups water
- Red pepper flakes to taste
- Black pepper
(Salt optional, but we don’t add any to our food. Veggies have natural sodium so there is no need)
Steam garlic and leeks together until soft and aromatic.
Add chopped carrots and potatoes and add 1/2 c water to steam.
Add tomato puree, chickpeas and water and boil. Once boiling add seasonings to taste. You can add more later if you wish, but cooking the chickpeas and lentils in this mixture makes for a depth of taste that is just delish!
Once the chickpeas are softened, about 1 hour, add lentils. Cook together and stir occasionally for another 15-20 minutes. Let stand to cool and then serve.
This is great with a piece of homemade sourdough or a dash of Nutritional Yeast (which adds a bit of cheese flavor.)
Great for warming a cold winter day! Happy eating!