What a perfect dish for a cool day in MAY!? Today we are taking the time to prepare an ayurvedic meal. My wife is delivered our beautiful little girl last week and has requested this high in fiber, nutrient dense, anti-oxidant full soup. This meal is great for postpartum or not, leaving you full for hours and getting plenty servings of grounding vegetables.
Check out our recipe below and be sure to share any photos and recreations done in your home.
2 tablespoons olive oil
1 yellow onion, finely chopped
4 ribs celery, diced
3 carrots, diced
5 garlic cloves, minced
1 inch grated fresh ginger
2 teaspoons turmeric
1 teaspoons ground cinnamon
1 teaspoon salt
1/2 tsp cayenne (omit for pitta)
1 teaspoon ground black pepper
2 quarts low-sodium vegetable broth
1 can (28 ounces) diced tomatoes (omit for pitta)
1/2 cup brown rice
2 cups green or brown lentils, rinsed
2 cans (15 ounces each) chickpeas, drained and rinsed
1 cup chopped fresh cilantro, plus more for garnish
1 cup chopped fresh parsley, plus more for garnish
1–2 tablespoons red harissa (I used 2–3 tablespoons) (omit for pitta)
2 lemons, gut into wedges
plant based goat cheese to serve
In a large soup pot over medium heat, warm the oil. Cook the onion, celery and carrots until the vegetables are tender and begin to take on color, 7-8 minutes.
Reduce the heat to low and add the garlic, ginger, turmeric, cinnamon, salt, pepper and cayenne. Cook, stirring constantly, until fragrant, 1 minute.
Add the broth and tomatoes. Bring to a boil, reduce heat to a simmer, cover and cook for 10 minutes. Add the lentils and chickpeas and simmer until the lentils and rice are tender, about 35 minutes. The soup is meant to be thick, but if it seems too thick, add water, 1/2 cup at a time, to reach desired consistency.
Stir in the cilantro, parsley and harissa and cook for 5 minutes.
Garnish each serving with more herbs, plant based goat cheese, and lemon wedges. Enjoy.