Ingredients
8 cups low-sodium vegetable broth
1 cup canned chickpeas, rinsed and drained
2 cups dry red lentils, rinsed
Directions
1Heat olive oil and ghee in a stock pot on medium heat. Add the celery, onion, carrots, garlic, and ginger to the pot and cook for 5 minutes. Add spices and bay leaves and cook for 2 more minutes.
2Stir in crushed tomatoes, broth, chickpeas, lentils, and salt. Bring to a boil. Lower heat and cook for 10 to 15 minutes, or until soft.
3Add diced zucchini and cook for 5 more minutes.
4Take off heat and stir in lemon juice, zest, and collagen powder. Remove bay leaves and top soup with hemp hearts.
5Serve warm.
Nutrition Facts
Calories533
Protein31g
Sugar8g (naturally occurring)
Total Fat17g
Total Carbohydrates64g
Dietary Fiber18g
