KSL Benefits:

This protein-packed soup features lentils and moringa for iron and amino acids, plus kale for antioxidants and digestive fiber.


4-6 Servings

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:

  1. Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and carrots until softened.
  2. Add lentils, tomatoes, vegetable broth, cumin, and smoked paprika. Simmer for 20 minutes.
  3. Stir in kale and moringa powder. Cook for another 5 minutes.
  4. 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

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