Serves: 4
Prep time: 10
Cook time: 30 minutes
Ingredients
2 tbsp ghee
1 brown onion, diced
2 garlic cloves, minced
1 large carrot , diced
2 celery stalks , diced
1 tbsp tomato paste
1 tsp cumin
1 tsp oregano
1 tsp chili flakes
1/2 tsp smoked paprika
2 dried bay leaves
2 cups potatoes, cubed
2 cup vegetable sock
1 cup coconut cream
1 tbsp tamari
2 cups chard/kale/spinach, chopped
Directions
- Heat a pot/pan over medium heat.
- Add in ghee, once melted add in onion and garlic with a pinch of salt. Sauté for a few minutes until softened.
- Add in carrot and celery, let this cook for about 10-15 minutes until softened.
- Next, add in tomato paste, herbs and spices. Stir to combine, then add in potatoes and stir to combine.
- Cook for a few minutes before adding in vegetable stock and coconut cream.
- Bring to a boil, then reduce to simmer and cover.
- Cook for about 20 minutes, or until potatoes are fork tender.
- Add in lentils, tamari and chard. Stir to combine and cook for a further 5 minutes.
- Turn off heat, add in more salt if needed and squeeze in lemon juice.
- Garnish with some fresh parsley and yoghurt. Serve with some sourdough.
Enjoy!
