Moroccan Lentil, Chickpea and Kale Soup | Veganuary

Name: Moroccan Lentil, Chickpea and Kale Soup | Veganuary
Total time: 70 min
Ingredients: Good slug of olive oil; 1 x large onion (red or white, whatever you prefer/have in the cupboard); 3/4 big cloves of garlic, finely chopped; A good chunk of ginger, peeled and diced finely (about the same amount in total as the garlic); 1 x large lemon; Teaspoon of cumin; Half a teaspoon of cayenne pepper; 3/4 sundried tomatoes from a jar (chopped as finely as you can get them); Handful of cherry tomatoes; 1 x cup of red lentils; 1 x tin of chickpeas; 1 x tin of chopped tomatoes; Good few handfuls of kale, washed and chopped; 2 x cups of vegan veggie stock (I use Bouillon); 1 x cup of water; Cracked pepper to taste

veganuary.com

This Moroccan Lentil, Chickpea and Kale Soup is sure to warm you up on a cold day. Packed with the power of plants!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.

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Ingredients

Good slug of olive oil
1 x large onion (red or white, whatever you prefer/have in the cupboard)
3/4 big cloves of garlic, finely chopped
A good chunk of ginger, peeled and diced finely (about the same amount in total as the garlic)
1 x large lemon
Teaspoon of cumin
Half a teaspoon of cayenne pepper
3/4 sundried tomatoes from a jar (chopped as finely as you can get them)
Handful of cherry tomatoes
1 x cup of red lentils
1 x tin of chickpeas
1 x tin of chopped tomatoes
Good few handfuls of kale, washed and chopped
2 x cups of vegan veggie stock (I use Bouillon)
1 x cup of water
Cracked pepper to taste