Ayurvedic recipes for fall: Hearty lentil soup

Following a seasonal routine is highly recommended according to Ayurveda, balancing your nature with climate, and avoiding imbalances that happen when the weather suddenly changes. Seasons vary depending on the climate you are in, however general rules to the nature of the season can be applied to your surroundings to protect your health and immune system of any sudden changes and harsh conditions. Fall is generally known as a time of cooling, winds, and occasional rains. Hearty red lentil soup is a great meal any time of the year, but especially beneficial as the temperatures begin to cool and your body craves substance and nourishment. This recipe is warming, grounding and particularly favorable to balance vata dosha.

Red lentil soup

From all the legumes, red lentils are the quickest to cook and are easy to digest, making them a great option for various doshas and types of digestion. Legumes are generally grounding and an element of earth, but paired with certain vegetables and spices, we can create a tri-dosha balanced meal. You should wash your lentils well but do not need to soak them, unless you prefer to make them even easier to digest. We generally do not want to overcook foods according to Ayurveda, however when very well cooked, red lentils lose shape and begin to fall apart, making our soup very creamy and rich.

Ayurvedic recipe
Hearty Lentil soup

Ingredients (makes four):

  • 1 cup dry red lentils

  • ½ cup broccoli or cauliflower

  • 2 medium carrots

  • ¼ cup peas (frozen or fresh)

  • 1 vegetable bouillon or 1L vegetable stock

  • 1 pinch black pepper

  • 1 pinch ground fresh ginger or ginger powder

  • 1 tsp turmeric


Wash and rinse the lentils. In a large pot, heat up stock or water with bouillon, letting it dissolve. Add lentils, and lower the heat, stirring and keeping attention as lentils have a tendency to quickly boil over. If a foam layer rises, you can scoop it out (that’s the lentil starch and soluble proteins, and they aren’t harmful if left in the pot). In the meanwhile, chop your carrots and cruciferous veggies, adding them to the pot after 5- 7 minutes of cooking lentils. Cook for another five minutes, and then add peas - whether fresh or frozen, they take the least amount of time to cook, about 3-5 minutes. Finish spicing up the soup, let it cool for a minute, and serve with your favorite sides. Our choices include basmati rice and fresh salad, or homey bread with your favorite spread.

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