Serves 4
Great for spring and summer Suits all dosha types
A hearty soup that is also wonderfully cooling thanks to the natural Pitta-dousing effects of the herbs, vegetables and coconut milk used. Served with a small wedge of rye or spelt bread (Vata types can have wheat as long as they don’t have an intolerance) or a light spelt chapatti, this is a good balanced dinner.
Vata can add some sweet potato or squash to the soup for extra calories and the sweet carbohydrate on which they thrive, and they can also use extra ghee during cooking. Pitta should sprinkle the soup with chopped coriander leaves/cilantro for extra cooling effect, and Kapha should add a pinch of chilli to the herb mix.
200g/1 cup dried red lentils
960ml/scant 4 cups filtered water
1 thumb-sized piece fresh ginger, very finely chopped
2 tsp ground coriander
1 tsp ground turmeric
A small pinch of asafoetida
1 tbsp ghee
1 leek, chopped
2 tsp cumin seeds
½ tsp sea salt or Himalayan rock salt
1 tsp garam masala
¼ tsp ground cinnamon
A generous drizzle of coconut milk to dress
4 lime wedges to dress
Rinse the lentils well and ensure there are no stones in them. Small red lentils do not usually need to be soaked overnight, but do check the packet of the lentils you’re using as some varieties will differ. Pour the lentils into a large saucepan with a heavy bottom, add the water and bring it up to the boil. When cooking lentils you often get a brown/grey foam (scurf) that builds on the top – skim it off with a wooden spoon and discard. Add the fresh ginger, ground coriander, turmeric and asafoetida. Reduce the heat and let it simmer for 45 minutes with the lid on.
In a separate frying pan or skillet, heat up the ghee, then sauté the leek and cumin seeds. You want them to colour slightly, so keep them on a low heat and make sure they don’t burn.
Add these sautéed ingredients to the pan with the cooking lentils. Now add your salt, garam masala and cinnamon. Give everything a good stir to ensure it’s all evenly cooked and spiced. You can choose to blend it in the pan to create a super-smooth and thick lentil soup, or leave it as it is, with a bit of texture from the lentils and chopped leeks to add interest. Serve with a generous drizzle of coconut milk, and a wedge of lime to squeeze onto the soup just before eating.