Carrot, Chickpea & Red Lentil Soup with Moringa
We often get asked how to include our moringa into food. The answer is that it can go with almost everything! With an earthy, spinachy taste it works particularly well in savoury dishes. This warming and tasty soup by Aduna Feel Good Triber Rebecca Hughes is the perfect way to ease Aduna Morniga into your diet.
1 tsp Aduna Moringa Superleaf Powder
150g carrots, finely chopped or grated
40g red lentils (measure dry)
60g cooked chickpeas
40ml milk (oat, rice, almond or coconut)
250 to 300ml water
Sea salt and pepper to taste
Optional toppings: chickpeas, pumpkin seeds, roasted beetroot, roasted baby potatoes, chia seeds, hemp seeds, nutritional yeast and/or baked sweet potato
Add the chopped carrots, lentils, chickpeas water and milk to a pan. Stir everything together.
Bring to the boil and simmer for approximately 15 minutes until the lentils have swollen and softened.
You might need to add a little more water if the liquid is beginning to all soak up.
Blend the soup in a blender or with a stick blender until smooth (or leave it slightly chunky if you prefer).
Add the soup back to the pan to heat up. If it has thickened quite a lot add a little more water to ensure it doesn’t stick to the pan.
Stir the soup until heated and thick.
Season to taste.
Mix in the Moringa Superleaf Powder.
Finish with preferred toppings.
Recipe by Rebecca Hughes Barefoot Coconut