This protein-packed soup features lentils and moringa for iron and amino acids, plus kale for antioxidants and digestive fiber.
Ingredients:
- 1.5 tbsp olive oil
- 1/2 onion, (diced)
- 4 garlic cloves, (minced)
- 3 carrots, shredded
- 1.5 cups red lentils, rinsed
- 1.5 cans (14 oz each) diced tomatoes
- 6 cups vegetable broth
- 3 cups kale, (chopped)
- 1 tsp ground cumin
- 3/4 tsp smoked paprika
- 1 tsp moringa powder
- Juice of 1 lemon
- Pink Himalayan salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and carrots until softened.
- Add lentils, tomatoes, vegetable broth, cumin, and smoked paprika. Simmer for 20 minutes.
- Stir in kale and moringa powder. Cook for another 5 minutes.
- Add lemon juice, salt, and pepper before serving.
Macros Per Serving (Approx.):
- Protein: 15g
- Fat: 4g
- Carbs: 44g
- Fiber: 8g
Micronutrients Per Serving (Approx.):
- Iron: 30% DV
- Vitamin K: 80% DV
- Folate: 60% DV
- Calcium: 15% DV
Grocery List:
- Olive oil (or coconut oil)
- 1 medium onion
- 3 garlic cloves
- 1-inch piece of fresh ginger
- Ground turmeric
- Ground cumin
- Dried red lentils
- 1 can (13.5 oz) coconut milk (full-fat)
- Vegetable broth (or chicken broth)
- Moringa powder
- Kale (or spinach)
- 1 lemon (for juice)
- Shredded carrots
- Salt and pepper
