Carrot, Chickpea & Moringa Lentil Soup

          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 moringa into your diet. 

          Serves 1


          1 tsp Aduna Moringa 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 and mix in the moringa and your preferred toppings.


          Recipe by Barefoot Coconut

          Sign up to our newsletter to receive an exclusive recipe e-book & 15% off:



          Sold Out