Ayurvedic Lentil Soup
If you have followed me for a while then you know I ADORE a recipe that is healthy and flexible. I think one of the best ways to help people cook more at home is to offer recipes that are not so rigid.
Cooking is a passion. Cooking is life. Cooking is creative. Cooking is instinctive.
But often if you aren’t a person who loves to cook you get overwhelmed with feeling like you have to stick right to a recipe, you have to measure carefully and buy exactly what it calls for or it will fail. If that is you then try this recipe, you’ll prepare a highly nutritious meal without stress!
Buy other veggies that are in season or that you love. Buy veggies you think your family (kids especially) will eat. The goal is to have at lease 4 different vegetables. If you don’t have all the spices then just do your best.
Taste as you go, taste to see what your instinct tells you might be a great addition. Have fun. Use the knowledge gained and carry it forward into he next meal. Bon appetit
- 2 Tbsp Ghee
- 2 pieces Celery, diced
- 2 pieces Carrots, diced
- 0.5 whole Onion, diced
- 0.5 whole Bell Pepper, diced
- 1 Tbsp Garlic, minced
- 1 Tbsp Ginger Root, grated or minced
- 2 tsp Turmeric Powder
- 1 tsp Ground Cumin
- 1 tsp Sea Salt
- 1.5 cups Lentils (dried), Red and rinsed well
- 1 cup Vegetable Broth
- 2 cups Water
- 0.5 lb Ground Pork
- Cook pork in small skillet until done. Set aside.
- In a Dutch oven or large pot, cook the vegetables in ghee over medium for 5 minutes. Stir periodically.
- Add the spices and salt. Stir and let cook 1-2 minutes.
- Add the lentils, broth, and water. Stir and turn to low-medium. Cook for 35 minutes, stirring periodically.
- Add cooked pork, stir and let cook 5 minutes.
To make this vegetarian just eliminate the ground pork. You can use ground chicken or turkey if you prefer. Other items you can add: fennel, shaved brussel sprouts, or cauliflower rice.
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