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​Enjoy over basmati rice or plain by itself! This soup is a basic ingredient recipe. 


  • Rinse the red lentils in several changes of water and drain. In a large pot, combine water, beet, ginger, and turmeric and bring to a boil. Reduce to medium-low and simmer for about 20 minutes. If the water seems low or if you want it to have more broth, feel free to add more hot water.

  • Heat the ghee in small stainless steel or cast-iron skillet on medium-high, add the cumin and coriander seeds, and lightly toast. Quickly add this to the lentil mixture (it can burn fast) and simmer a few minutes longer. Add cilantro, lime juice, salt, and pepper to taste.

  • This recipe serves four.

  • I like to enjoy this over basmati rice with a little extra ghee and a side of apple or pear chutney to balance out the meal and get all six tastes.


Enjoy and take good care of your vata this fall season!

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