EASY LENTIL SOUP

4 servings, 30 mins

INGREDIENTS

• 1 cup lentils, rinsed

• 3 medium carrots, peeled and chopped

• 3 cups veggie broth (add more to desired consistency)

• 1/4 tsp turmeric powder

• 3 finger pinch asafoetida powder

• 1 inch fresh ginger, chopped

• 1 tbsp ghee

• 1 tsp cumin seed

• 1 cup Kale, chopped, stems removed

• Salt and pepper to taste

• Olive oil for topping

• Fresh lemon juice for topping

• Optional cooked grain or veggie for serving

DIRECTIONS

1. Add lentils, carrots, veggie broth, turmeric, asafoetida, ginger to a medium pot. Bring to a boil, then reduce to a simmer. Cover and allow to simmer until lentils are cooked (about 30 mins).

2. Within the last 5 minutes of cooking, heat ghee in a small saucepan over medium heat. Add the cumin seeds and heat in the ghee until aromatic. Add to the lentils along with the chopped kale.

3. Stire and season with salt and pepper to taste. Top each serving with a spritz of lemon juice to taste and drizzle of olive oil.

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

Notes

• Option to serve with a cooked grain or veggie. I like cooked basmati rice, cous cous, barley, or quinoa. Enjoy!

• If vata, brown lentils may aggravate you. BUT once you strengthen your digestion a little more, you could probably eat this meal no problem (the turmeric de-gases the bean). Pair with a cooked whole grain.

• Great go-to meal when you have no groceries and don't know what to cook.