Ayurvedic Soup Recipe
Kitchari in Ayurveda is a a "mixture" dish of grains or legumes in a vegetable soup. In this soup, we combine lentils - one of the easiest to digest legumes - and several vegetables and spices to generate a warm, grounding soup that is perfect for fall and winter months.
This is a gluten-free and vegan recipe! My inspiration came from this recipe. I made a few tweaks below!
2 cups lentils (soaked if possible)
5 cups chopped vegetables (i.e. sweet potatoes, zucchini, potatoes, carrots, celery, tomatoes)
1/4 cup chopped onion
1 garlic clove, finely chopped
1-inch piece chopped or grated fresh ginger
1 big tablespoon coconut oil or ghee
1 tablespoon curry powder
1/4 teaspoon paprika
1/2 teaspoon rosemary
1/2 teaspoon ground mustard seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Sea salt, to taste
Warm coconut oil or ghee in a pan, sauté onions for 3 minutes. When onions are transparent, add all spices, and sauté for 1 minute until fragrant.
Add 34 oz of water (about 4.5 cups), add all vegetables and lentils. Cook until soft.
Serve with cilantro, parsley or any other herb to taste.
Yoga Knowledge Disclaimer
I am currently studying yoga through the Bhodi Yoga Center. Bodhi Yoga™ is a therapeutic style of yoga that benefits beginners and challenges advanced students of any age or ability. It utilizes the power of the "slow approach," where the journey is as important as the destination.
Consult your physician before starting any new intense workout regimen.
Yoga is a ancient tradition linked to Indian cultures. I am not of Indian cultural descent and try to practice yoga from a place of learning and deep respect for cultures that made this practice available for all of us. Any yogic knowledge you see on this page was not created or invented by me, rather established and practiced for thousands of years. For more information on the history of Yoga, click here and visit the Indian Yoga Association webpage.
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