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Vata Nourishing Lentil Soup


Adapted from a recipe by Gitam Garden, found 4/29/13 on the website of Byron Yoga Centre, Byron Bay, Australia

Linda brought this healthy dish to our July potluck in Portland, OR.


470 ml 2 cups red lentils
1180 ml5 cups water
30 ml2 tablespoons shredded coconut
2 ml1/2 teaspoon turmeric
5 ml1 teaspoon hing (asafetida)
5 ml1 teaspoon mustard seeds
5 ml1 teaspoon cumin seeds
15 ml1 tablespoon powdered ginger
10 ml2 teaspoons ground coriander
2 ml1/2 teaspoon garam masala
no-salt seasoning to taste


Rinse lentils, then place them in soup pot with all other ingredients. Bring to boil, reduce heat and simmer about 20 minutes or until lentils are as soft as desired.

Optional: Add 1-2 cups chopped vegetables such as carrot, sweet potato, zucchini, green beans, spinach, beet, broccoli. (Linda added chopped frozen spinach, thawed).

Major Ingredients: