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Hearty, spicy, and high-protein, this stew is delicious. An easy way to sneak in 2 different types of legumes without being typical bean soup.
My suggestion? Make a batch and share a few cups with your neighbor. It’s enjoyable to show others how delicious healthy eating really is!
3 sweet potatoes, diced
4 celery stalks, cut into thin 1/2 moons
1 large leek, halved and sliced into thin 1/2 moons
6 large carrots, diced
1/2 cup yellow lentils
1 tbsp. grated, fresh ginger
1 bunch cilantro, minced
1 large lemon, zested and juiced
2 tbsp. curry powder
2 tbsp. oil
2 cups garbanzo beans, cooked
Heat the oil over medium heat in a soup pot or dutch oven. Add the leeks, a pinch of salt, and stir to combine. Cook for 2-3 minutes. Add the carrots, celery, sweet potato and curry powder. Stir and continue to cook, about 5-10 minutes.
Add the lentils and 7 cups of water. Turn heat down to low, cover and cook for ~1 1/2-2 hours. With a wire whisk, quickly stir the soup until the lentils break down and thicken the soup.
Add the cooked garbanzo beans and cook an additional 20-30 minutes. If it’s too thick, thin with a bit of water.
Add the fresh cilantro and lemon juice just before serving.
Per serving (8): 360 calories, 7g fat, 61g CHO, 15.5g fiber, 15g protein
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