If you are unfamiliar with Ayurveda, it is one of the world's oldest forms of medicine that focuses on balancing the elements that make up the human form. One of the most important ways to maintain a balance is through food. Ayurvedic foods focus on using an abundance of balancing spices, like in this vegetable lentil soup. This is a very light variation of an Ayurvedic dish called kitchari, incorporating lentils and a variety of veggies that will keep you full, but not weigh you down.
Ayurvedic Vegetable Lentil Soup With Turmeric [Vegan, Gluten-Free]
For the Soup:
- 2 cups lentils, rinsed and soaked minimum 2 hours
- 5 cups chopped vegetables, such as zucchini, chayote, carrots, celery, and tomatoes (see notes)
- 1/4 cup chopped onion
- 1 garlic clove, finely chopped
- 1-inch piece chopped or grated fresh ginger
- 1 big tablespoon coconut oil
For the Herbs and Spices:
- 1 tablespoon turmeric powder
- 1/4-1/2 teaspoon paprika
- 1/4-1/2 teaspoon basil
- 1/4-1/2 teaspoon oregano
- 1/4-1/2 teaspoon rosemary
- 1/4-1/2 teaspoon ground mustard seeds
- 1/4-1/2 teaspoon ground cumin
- 1/4-1/2 teaspoon ground coriander
- Sea salt, to taste
- Start by heating a large pan on medium heat. Add ghee or coconut oil and melt. Add garlic, onion, and fresh ginger and sauté until light golden. Add all your herbs and spices and burst until aroma comes out and spices are open.
- Add your hardest vegetables/roots and cook until they look slightly cooked. Transfer to a big pot and add about 1 liter of water. Add the rest of your vegetables and rinsed lentils (they should be already soaked) and cook for about 30-40 minutes, until lentils are soft and the soup is boiling.
- Serve with fresh cilantro or parsley.
Preferably use water-rich vegetables and avoid roots for a lighter version.