This Dhal (lentil) soup recipe is delicious and easy to make. It’s particularly fabulous for Pitta dosha, which can get all out of whack in the summer heat. Kapha and Vata can also benefit greatly from this dish, as it is light and easy to digest. Good for weight management programs too!
• 1 1/2 c split red lentils – soaked for 1 hr first, rinsed & strained
• 1 med size sweet potato – chopped (For Kapha: use 2/3 c chopped cauliflower instead)
• 2 stalks celery – chopped
• 1/3 c asparagus – chopped
• 1/4 c leeks or green onions – chopped
• 1/4 c green peas (Vata may want to omit peas.)
• 3 kale branches – chopped
• 2 tbsp Pitta spice blend*
• 3 c water
• 2 tbsp sunflower oil (or any other cooking oil appropriate for your dosha)
Soak lentils for a minimum of one hour before using. While lentils are soaking, chop the veggies and prepare the spice blend (see below). Then, in a large pot, sauté celery, asparagus and leeks in sunflower oil for approximately 2 minutes. Then add spice blend and continue to sauté for another two minutes– it will be quite dry. Add about 1/4 cup water and let simmer for another few minutes. Then add lentils, sweet potato (or cauliflower) and the rest of the water. Half cover the pot and let the soup simmer for about 25 minutes or until lentils are soft. Add in the chopped kale and pea and let cook for another 5-10 minutes. Serve over basmati rice or enjoy alone.
*Pitta Spice Blend
This fantastic seasoning was inspired by a recipe found in Eat Taste Heal: An Ayurvedic Guidebook and Cookbook for Modern Living by Johnny Brannigan — a great book. It adds flavor and keeps the fires of pitta in-check, especially during the summer.
• 2 tbsp coriander seeds – whole
• 2 tbsp fennel seeds – whole (For Kapha: reduce fennel seeds or replace with 1 tsp fennugreek seeds)
• 2 tbsp cumin seeds – whole
• 2 tbsp mint – dry
• 1 tbsp cardamon seeds – husked, yet whole
• 1 tbsp turmeric – ground
Grind all the ingredients together in a spice mill or coffee grinder. Place in a clean, dry jar with a lid and shake vigorously to ensure contents are well blended. Store in a dark, cool cupboard. Add to soups, stews, rice dishes, salad dressings and anything else requiring a flavor boost. Use within one month.