Lentils are low in calorie, high in nutrition, easy to cook and complements any main dish. There are several different types of lentils or as we like to call it daal or dahl. Most commonly consumed are:⠀
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MUNG BEANS: Perhaps the most popular, mung beans are a tiny green bean that is often used in Ayurveda. It can be purchased split and yellow (which is easier to digest) or whole. Split yellow mung beans are particularly good for those with a weak digestive fire or in need of cleansing. Regular green mung beans are a little more difficult to digest but can be good when making savory pancakes. ⠀
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RED LENTILS: Red lentils are a small, light, and easier to digest bean that can be particularly good for Vata people who struggle to digest beans. Red lentils have a warming vipak and take less time than other beans to prepare.⠀
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BROWN LENTILS: Brown lentils are larger than red lentils and are more difficult to digest. They are also cooling to the system, and are generally recommended for Pitta and Kapha folks.⠀
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Sharing my easy lentil soup recipe to keep you healthy and warm this season. This recipe calls for all pantry essentials and its very easy to make at home.
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Ingredients (Serves 2)
1 onion, peeled and minced⠀
1 tsp ground turmeric⠀
1 tsp ground ginger⠀
1 tsp mustard powder/asafoetida (Hing)- optional⠀
1 tsp curry powder⠀
1/2 tsp ground cinnamon⠀
1/4 tsp ground cayenne⠀
1/4 tsp ground black pepper or paprika or 1 chopped green chilli⠀
1 cup dried red lentils (you could also use green lentils if they’re soaked overnight and then drained, because they’re tougher to cook)⠀
2 cup of vegetable stock⠀
1 1/2 cup or 1 13.5 oz can of coconut milk- optional (Use water instead- reduce the amount to 1 cup or how thin you like your soup)
3 cloves of garlic⠀
Instructions⠀
First, peel and mince your garlic and set aside, so the compounds have time to activate. ⠀⠀
In a medium pot, cook onion till translucent; add spices and cook for 3 more minutes or until fragrant. Add lentils, vegetable broth and coconut milk. ⠀
Bring to boil then reduce heat to low and simmer uncovered for 30 – 45 min, or until lentils are very soft and have absorbed most of the liquid, then turn off heat and add the garlic immediately and stir (this cooks the garlic enough to mitigate the intensity of the flavor while preserving all of its health benefits).
Serve warm with rice or some sourdough toasted bread.