Ingredients:

1 tbsp Olive oil

1 tsp garlic, minced

pinch of Hing (if you have it)

2 tsp fresh ginger, minced

½ cup celery, finely chopped

½ cup carrots, finely chopped

1 cup spinach or any leafy greens

2/3 cup red lentils

6 cups water or vegetable broth (if using water add 2tsp vegetable Bouillon powder)

2 cloves

3 whole peppercorns

1 cinnamon stick

salt and freshly ground pepper to taste

1 tbsp fresh cilantro leaves, chopped (for garnish)

Squeeze of Lemon or lime

Directions:

In a large pot on medium-high, heat oil. Add garlic, and ginger and sauté for 1 minute. Add celery and carrots and cook for 3-4 minutes. Add lentils, water, and all other ingredients except salt, pepper and cilantro and bring to a boil. Reduce heat to simmer, cover with lid, and cook for 20-25 minutes, until lentils are soft. In the last 5 mins add the leafy greens. Removed cinnamon stick and peppercorns. Add salt and pepper to taste, garnish with cilantro and lemon if you wish, and serve.

Makes 4-6 servings.

Submitted By: Kalee Mund, Ayurvedic Practitioner