Stay warm and well nourished with this delicious dish.
This savory and hearty soup calls for nutrient-rich ingredients that are readily available year-round. Rich in healthy protein, natural vitamin C, and carotenoids, this soup offers plenty of fuel for a healthy immune system, and is a filling choice for vegans and omnivores alike.
1 carrot, chopped into bite-size pieces
1 rib celery, diced
1 sweet potato, peeled and chopped into bite-size pieces
1 onion, finely diced
1 can of diced tomatoes plus natural juices (28 ounce-can)
1 can of chickpeas (about 16 ounces)
1 cup cooked lentils
Extra-virgin olive oil
Sea salt and pepper
1 teaspoon paprika
1 teaspoon ground turmeric
Large handful of fresh cilantro
- Heat 2 to 3 tablespoons of olive oil in a soup pot and add onions, ground turmeric, and paprika. Stir occasionally and cook for about 3 minutes.
- Add carrots, celery, sweet potatoes, and about half the fresh cilantro. Cook for another 10 to 12 minutes, or until onions are soft.
- Add lentils, chickpeas, and diced tomatoes, natural tomato, plus 2.5 cups of water. Simmer until sweet potatoes and carrots are cooked through – this takes about 20 to 25 minutes.
- Season with sea salt and pepper, to taste, and add some fresh cilantro to the top of each bowl just before serving.
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