INGREDIENTS:
-
1 cup red lentils
-
5 cups water
-
1 beet, peeled and cubed
-
1 ½ teaspoon cumin seeds
-
1 ½ teaspoon coriander seed
-
¾ teaspoon turmeric powder
-
2 tablespoons ginger, peeled and finely chopped
-
1 tablespoon Ghee
-
¼ cup cilantro stemmed and chopped
-
1 lime, cut in half
-
Natural mineral salt to taste
-
Black pepper to taste
Enjoy over basmati rice or plain by itself! This soup is a basic ingredient recipe.
DIRECTIONS:
-
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!