LEMONY DILL LENTIL SOUP

VEGAN / GLUTEN-FREE / SATTVIC

I adore lentil soup. It never lets me down. Easy to digest, satiating, and healthy, it checks off all the boxes. I came across this recipe on wholeheartedeats.com, and made a few minor changes to make it more Ayurvedic :) The use of lemon and dill in the soup make it taste so bright and light, perfect for summer.

Serves 4

INGREDIENTS

1 Tbsp. ghee / coconut oil / avocado oil

1 leek, chopped (white part only)

1-2 stalks celery, chopped

1 medium potato, peeled and chopped

2-3 carrots, peeled and chopped (can replace with winter squash or sweet potato if needed)

1 zucchini, chopped

5 cups water or veggie stock

1 Tbsp dried dill

1 tsp. dried thyme

1/2 tsp. ground coriander

1/4 tsp. turmeric powder

1/4 tsp. black pepper

1 cup yellow or red lentils (any small lentil will likely do)

1 tsp. Himalayan pink salt

1 small lemon

1 handful of spinach

OPTIONAL TOPPINGS

Fresh chives, parsley, dill, basil, or lemon slices

SUBSTITUTIONS / ADDITIONS

Asparagus, sweet potato, summer squash, kale, Swiss chard, fennel, ginger, garlic

DIRECTIONS

Heat oil of choice in a medium pot and then add the chopped leek. Saute for 5 minutes, stirring occasionally. Add in the celery, potato, carrot, zucchini, thyme, dill, coriander, turmeric and black pepper. Stir for a few more minutes and then add water / broth. Bring to a simmer and cook for about 30 minutes, or until veggies are soft and lentils are cooked through.

While the soup is cooking, slice the lemon in half. Juice half the lemon. Take the other half, deseed, and slice into paper thin slices (skin and all). Add the slices to the soup and cook another 3-5 minutes. Remove from head and stir in salt, lemon juice, and any optional toppings. Enjoy!