This soup offers the six tastes of Ayurveda: sweet, salty, sour, bitter, pungent and astringent. Eating meals with all six tastes ensures that you are receiving the optimal amount of nutrients you need for wellness.
Black Lentil and Carrot Soup helps to balance all the doshas with an abundance of vegetables and balancing spices. Enjoy this soup on cold fall and winter days.
Black Lentil Carrot Soup
Description
Balances all the doshas.
Ingredients
Dried spices
Instructions
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Preheat oven to 400 F.
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Mix the thinly sliced red onion rings with 1 Tbs olive oil, place in a small baking dish, and bake for 15 minutes.
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In a large pot, heat 3-4 Tbs of olive oil on medium-low heat. Add the smoked paprika, turmeric, coriander, cardamom, fennel seeds, and cinnamon and sauté for 1 minute.
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Add the diced onion, garlic and ginger and sauté for 2 minutes.
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Add the carrots, celery and kale and sauté for another 10 minutes until the vegetables are tender.
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Add the black lentils, water, sea salt, black pepper and bay leaves to the pot.
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Increase the heat to medium-high and bring to a boil, then reduce to medium-low, cover and simmer for 45 minutes, stirring occasionally.
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Uncover, add the baked onion rings and cook for another 10 minutes.
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Serve hot, seasoned with additional salt and pepper as needed and a slice of lime or lemon.
