Moringa and the Pea
Ahhh ... Miracle Moringa, what do you go well with? Today feels like a day to add an extra "green" protein boost of both green lentils AND green peas. Tomatillo and Serrano are simmered with this as well to add a bit of brightness and tang from the tomatillo and a fun palate kick of Serrano pepper. Natural topping for this of course is a fresh avocado salad! Light, simple and fully satisfying! Serve with some tortilla chips if you like a little crunch!
MORINGA AND THE PEA
Māla Girl Blended Bowls: Hot and Steamy
Miracle Moringa is a complete source of protein on her own...why not add some more "green" in your life with some green lentils and green peas. Feel free to only use one if thats what you have handy. I'm just here to inspire more plants in your world:)
I've added a 1/2 Serrano to bring a little heat. If you like a little less, feel free to take the seeds out prior to adding in. Remember when handling hot peppers to not touch your eyes!
Water, 3 cups
Green Lentils (split peas), 1/2 cup
Serrano Pepper, 1/2 (.25 oz. wt.)
Tomatillo, 1 each (2 oz. wt.)
Miracle Moringa Broth Mix, 3 Tbsp.
Sparkle Salt, 1/2 tsp.
Cherry Tomatoes cut in half, or Diced Tomatoes, 1 cup
IQF Sweet Corn Niblets, thawed, 1/4 cup
Haas Avocado, sliced, 1/2
Green Onions, sliced, 2 Tbsp.
Cilantro Leaves, garnish
Pickled Red Cabbage, 1/2 cup
Fresh Lime Juice, 1 Tbsp.
For the Soup:
For the Topping:
Place water in saucepot and bring to a simmer. Add in green lentils, Serrano pepper, tomatillo, miracle moringa broth mix and sparkle salt. Cover and reduce heat to medium heat. Simmer for 15 minutes. Add in sweet peas the last 5 minutes to keep the color.
While your soup is simmering, slice up tomatoes, green onions and avocado. Season with sparkle salt and fresh lime.
Divide soup into two bowls and top with fresh salad.