An ayurvedic recipe for a noursihing and balancing soup for all dosha types.

In Ayurveda it is always suggested to cook all of your own meals at home, the process itself can be extremely meditative not to mention a healthier and safer option if you have any food allergies.

I just love cooking for myself, as a way to show my appreciation for all that my body does for me, and it provides a sense of peace knowing what kind of ingredients go into the food I put into what I consider to be my temple.

This soup is warming, balancing and supportive for ALL Dosha types. Lentils are also considered a sattvic food, so they are also calming and nourishing to the mind as well as the body.

Ayurveda is not of my culture, so I am in deep gratitude to have access to this beautiful medicine. I have received a number of hours training in this philosophy and love to share this knowledge of healing with my clients. Bowing in deep honor to the original keepers and teachers of this ancient tradition.

Ayurveda is the science of life. It operates closely to the philosophy of MTM (Mexican Traditional Medicine).
There are certain daily practices that are suggested to maintain balance within the body system. There's a time for warming and cooling foods, depending on what the body is requesting.
During major transitions in life, it is important to monitor the body and its needs. Some life experiences deplete our nutrients and cause imbalance if not replenished, this recipe is a beautiful offering to the body if you are experiencing any type of depletion fromm chronic stress, illness, or are seeking preventative measures to maintain balance you have already cultivated. This soup is also nourishing for the postpartum period.
For more information about Ayurveda or Mexican Traditional Medicine, visit my previous journal entry to learn more.

The spices used in this recipe are astringent and also have anti-inflammatory qualities which reduce swelling in the body along with antimicrobial properties that encourages healing in the body, fighting off any infection that may be present.

Easy Curried Lentil Soup:

Note: If you are able to, it's always suggested to cook with organic items. Please don’t stress if organic is not currently in your budget, you will still receive the nourishing qualities of this soup if you make it with what you have on hand.

4 cups of water (or broth of your choice)
1 onion, diced
2–3 cloves garlic, chopped
1–2 tablespoons ghee
2–3 teaspoons fresh ginger, grated
½ tsp each cumin coriander, fennel, cinnamon, and turmeric powder or 2 teaspoons of your favorite curry powder
2 cups red lentils
1–2 cups vegetables such as carrots, green beans, peas, or yams, diced
salt and pepper
1 4–6" stick of kombu (optional)
Lemon juice, apple cider vinegar, or mustard (if desired)

1. Measure the lentils and sort through them to remove any small stones. Rinse and drain.

2. Prepare your vegetables and place them in small bowls or piles on your cutting board.

3. Melt the ghee in the bottom of a 5–6 quart Dutch oven and add the onion. Cook over medium-low heat for 10–15 minutes until softened. Stir in the garlic and ginger and cook for another minute or so. Stir in your vegetables and sauté another 5–10 minutes to allow them to soften, then stir in the cumin, coriander, fennel, cinnamon, and hing, and cook until the spices blossom, about 1 minute (you will know they are ready by their delightful fragrance). Stir in the turmeric. Once everything has blended together, remove the cooked veggies and spice mixture, and place in a bowl.

4. To the same pan (no need to rinse), add the prepared lentils, 4 cups of water, and the kombu, and bring to a simmer. Cook for 30–60 minutes until soft, stirring every 5–10 minutes. After about 30 minutes, test to see if the lentils are ready by squeezing one between your thumb and finger. If they are still firm, continue cooking. You may need to add more water.

5. When the lentils are soft, add the reserved veggies and spice mixture, and simmer for a couple more minutes until everything is warm.

6. Add a teaspoon of salt and black pepper to taste. You might add 1–2 tablespoons of apple cider vinegar, lemon juice, or even mustard to enliven the taste.

7. Serve over rice that has been cooked in water or coconut milk. Add your chosen condiments.

Side note: You can serve with cut lime quarters, ghee, cilantro, and grated coconut, and let your family or guests add what they are drawn to.

Different condiments can be added to further balance the doshas:

Additional ginger and ghee may be added to help calm vata .
Additional cilantro, grated coconut, or coconut milk can be added to calm pitta .
½ teaspoon chili powder or brown mustard seeds may be added to the spices at the beginning of cooking to balance kapha .

Enjoy!

Amanda