COCONUT RED LENTIL SOUP

4 servings, 30 minutes

INGREDIENTS

• 1 cup mung beans (soaked for 2 hours)

• 1 cup red lentils

• 4 cups water or broth

• 1 medium carrot, peeled and chopped

• 2 tbsp fresh peeled and minced ginger

• 2 tbsp curry powder (or any digestive spice mix)

• 1 tbsp ghee

• 1/3 cup golden raisins

• 1 13oz can coconut milk

• 1 tsp Himalayan salt

• One small handful fresh cilantro, chopped

• Fresh lime juice for topping

DIRECTIONS

1. Rinse mung beans and lentils until water runs clear.

2. Place in an extra-large soup pot, cover with water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the beans are soft.

3. In the meantime, place the ghee in a pan over medium heat, add the remaining ginger, and raisins. Sauté for 2 minutes stirring constantly. Add the curry powder/ digestive spices to the ghee mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt.

4. Simmer, uncovered, for 20 minutes or so. Sprinkle each bowl generously with coriander cilantro and a spritz of fresh lime juice.

recipe adapted from Eleni Ayurveda

#soup #fall #winter #spring #lunch #dinner #vata #pitta #kapha #indian #onepotmeal

Notes

• If pitta, reduce the amount of curry powder - instead of 2 tbsp, do 1 tbsp.

• If vata, reduce the amount of beans - instead of 1 cup of mung beans, use 1/2 cup of mung beans.

• Option to serve with a cooked grain - I prefer cumin rice or cooked quinoa!