This soup will warm you from the inside out, fill you with goodness and vitamins and keep a cold way if needed. It’s one of my ayurvedic recipes, which I truly love.
I should do them more often, given that they fill me with energy and keep me full for quite a long time. My dosha is Vata in the ayurvedic sense, which means that some of the things my body benefits from are cooked vegetables, warming spices and nuts – which I put in this soup that probably can be characterised more as a porridge given the thickness. I made a huge batch last night and froze down the whole bit in bits and pieces, except from my dinner and a portion for lunch today.
You will need this:
Olive oil – approx. 6 tablespoons
1 tablespoon grated ginger
172 – 1 teaspoon of turmeric powder
2 large or three small cloves of garlic – grated
1/2 – 1 chili – chopped finely – depending on how spicy you like it
1 medium sized red onion – chopped finely
400 grams of potatoes – cut into size bite cubes
1/1 zucchini – chopped finely
1/4 big sweet potato – cut into size bite cubes
2 carrots – cut into size bite pieces
1 cube of vegetable (vegan) broth
400 grams of red split lentils
Approx. 1 liter of water
1 can of coconut milk – use only the sticky part
50 grams og fresh spinach leaves – or more if you’d like – rinsed
Salt and pepper to taste
Raw almonds, alternatively roasted
Natural soy yoghurt
Reccomendations for additional spicing:
more turmeric, 1/2 teaspoon of cumin, 1/2 teaspoon of cinnamon.
And.. You’ll have to this this:
In a large pot, put in the olive oil together with the garlic, turmeric, red onion and the chili. Stir around for 2 minutes and then add the potatoes and the carrots. Keep stirring for a few minutes and then add a small amount of water and let it sit for bit.
Rinse the lentils and add them along with the broth and the rest of the water. Put it to a boil and keep stirring. Let it be for approx. 15 minutes while adding more water if needed. Then stir in the fatty part of the coconut milk, the ginger and the spinach.
Put in salt and pepper to taste and let it sit for a few minutes in the pot before you serve it with the topping.