ONE-POT CREAMY RED LENTIL SOUP

4 servings, 20-30 minutes

INGREDIENTS

• 1 tbsp ghee

• 1 tsp mustard seeds

• 1 clove garlic, chopped (omit if sattvic)

• 1 leek, chopped

• 1/2 cup carrots, chopped

• 1/2 cup celery, chopped

• 1 tsp cumin seeds, freshly ground

• 1/2 tsp coriander seeds, freshly ground

• 1/4 tsp turmeric powder

• 1 cup red lentils, rinsed

• 1 medium Japanese sweet potato, peeled and chopped

• 4 cups veggie broth

• Salt & pepper to taste

• Fresh lemon juice for serving

• Fresh parsley or arugula for serving

• Drizzle of olive oil and dash of red pepper flakes (optional)

DIRECTIONS

1. Heat the ghee in a large pot over medium heat. Add the mustard seeds and heat until they begin to pop.

2. Add the garlic (if using) & leeks. Heat until aromatic.

3. Add the celery & carrots - sauté for 1-3 minutes.

4. Add the ground cumin & coriander seeds, turmeric, red lentils, and potato. Saute for a couple minutes.

5. Add the veggie broth. Bring to a boil, then reduce to a simmer, cover and allow to cook until red lentils are done and potatoes are soft (about 20 minutes).

6. Add salt & pepper to taste at the end of cooking.

7. Serve warm with fresh arugula or parsley, drizzle of olive oil, fresh lemon juice, and dash of red pepper flakes (if using).

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Notes

• Option to also serve this with a side of cumin rice or crusty sourdough or sprouted whole-grain bread.

• This dish is good for all doshas and works on a night when you don't feel like cooking but want something warm, comforting, and good for your gut - HERE YA GO!

• Just so you know - my meat-eating husband loved this one; he said it tasted like chicken. Double it to have lunch for the whole week.

• Japanese sweet potato? - I find that they resemble white potatoes in taste more than red or orange sweet potatoes but are still not a nightshade. They are easy to find if you look for them. I find mine at trader joes! You could also use a regular sweet potato if you can't find them, but the taste might alter a bit.

• Why add salt at the end of cooking? - when cooking anything with beans or legumes, we always add salt at the end of cooking. Beans and legumes are naturally drying. Adding salt at the beginning of cooking draws out their moisture and makes them even drier. So in this case, salt at the end.