Lentil & Chickpea Mulligatawny

Ingredients

1/4 cup coconut oil

2 onions, chopped

3 cloves garlic, finely chopped

2 carrots, chopped

2 stalks of celery, chopped

1 green bell pepper, chopped

1 large apple of choice, peeled, cored, and chopped

1–2 tbsp curry powder

1/4 cup tomato paste

1 cup red lentils

1 cup canned chickpeas, drained and rinsed

3 cups vegetable broth

1/2 cup parsley, chopped

Preparation

1. Heat the coconut oil in a large pot over medium heat. Add the onions and garlic and sauté until the onions are translucent, about 5–7 minutes.

2. Stir in the tomato paste and curry powder. Toast until fragrant, about 2 minutes.

3. Add the carrots, celery, green pepper, apple, lentils, and chickpeas. Pour in the broth and stir to combine. Bring to a simmer, reduce heat to low, and cook for 45 minutes, stirring occasionally.

4. Remove from heat. Ladle into bowls, top with fresh parsley, and serve immediately.