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
