Ayurvedic Lentil Soup

Ingredients:

 

1 cup yellow split mung dal (lentils), rinsed

4 cups water

1 tablespoon ghee (clarified butter) or coconut oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 onion, finely chopped

2 carrots, diced

2 celery stalks, diced

1 inch ginger, grated

2 cloves garlic, minced

1 teaspoon turmeric powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon fennel seeds

6 cups vegetable broth

1 cup chopped kale or spinach

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

 

 

Instructions:

 

Prepare Lentils:

In a large pot, combine the rinsed mung dal and water. Bring to a boil, then reduce heat and simmer until lentils are tender (about 20-25 minutes).

 

Tempering:

In a separate pan, heat ghee or coconut oil over medium heat.

Add cumin seeds and mustard seeds. Allow them to splutter.

Add chopped onions and sauté until golden brown.

 

Add Aromatics:

Stir in grated ginger, minced garlic, turmeric powder, ground coriander, ground cumin, and fennel seeds. Cook for 2-3 minutes.

 

Combine:

Add the tempered spice mixture to the cooked lentils.

Vegetables and Broth:

Add diced carrots, celery, and vegetable broth to the pot. Bring to a simmer and cook until vegetables are tender (about 15-20 minutes).

 

Add Greens:

Stir in chopped kale or spinach and cook until wilted.

 

Season:

Season the soup with salt and pepper to taste. Adjust the spices if needed.

Garnish and Serve:

Ladle the lentil soup into bowls.

Garnish with fresh cilantro and serve.

 

Pita Bread on the Side:

Purchase or make your favorite pita bread.

Toast the pita bread lightly in a toaster or oven.

Serve the warm pita bread alongside the Ayurvedic Lentil Soup.

 

Enjoy this nourishing Ayurvedic lentil soup with the wholesome goodness of pita bread for a comforting and balanced meal!