Red Lentil Coconut Soup with Sweet Potato - The Blender Girl

Ingredients

• 2 tablespoons (30ml) virgin coconut oil
• 2 cups (300g) diced yellow onion
• 1 tablespoon (12g) minced garlic
• 7 cups (1.68l) vegetable broth
• 1/3 cup (64g) coconut manna (or creamed coconut)
• 1 cup (180g) raw red lentils, rinsed
• 3 cups (450g) peeled and diced orange-flesh sweet potato (1 medium)
• 2 tablespoons (30g) minced ginger
• 2 cups (60g) chiffonaded chard leaves (1 bunch)
• 1 teaspoon (6g) Celtic sea salt, plus more to taste
• 2 teaspoons (10ml) fresh lemon juice, plus more to taste
• Pinch of red pepper flakes (optional)