Lentil Pasta (1 box cooked to instructions on box - 4 servings)
1 can low sodium chick peas
3 large kale leaves chopped
1 zucchini chopped
3 small carrots chopped
3 celery stalks chopped
1/2 white onion chopped
1 scallion chopped
1 baked sweet potato, cooled and pureed
2 inch chunk of fresh ginger root, removed before serving
2 Tablespoons extra virgin olive oil
1 teaspoon of each: turmeric, cumin, coriander, basil, Tellicherry Pepper, Himalayan salt
Poke holes in and place large sweet potato in oven to bake while preparing the soup.
In large pot, heat olive oil and add onions and scallions and brown. Add carrots, celery, zucchini, kale, salt and pepper. Fill pot with water, add remaining spices and cook on medium heat for about 30 minutes.
Cool baked sweet potato and puree. Add to soup.
Cook pasta (directions are on package). Add lentil past last.
About 4-6 servings.