One pot meals which cook slowly allowing all the ingredients to cook together at an easy pace are the ultimate meals in Ayurveda. This dish is easy to eat and easy to digest. You can add a little pasta to the cooking soup for a more substantial meal (kapha can add buckwheat pasta) or serve with a roll of wholegrain (spelt or rye) bread. Vata can add a finish the dish with a spoon of freshly grated parmesan.
50 minutes total time (10 active, 30m cooking).
Heat the oil in a large non-stick saucepan. Add the rosemary, thyme, onions, carrots, celery and leek, sweat for 6-7 minutes, covered, over a low flame or until the onions are soft.
Add the garlic, chilli, stock and lentils, bring to a boil then cover and simmer gently until the lentils are cooked, around 25 minutes. Take out around 1/3 of the soup, puree to a paste, stir back in along with seasoning to taste, parsley, black pepper and lemon juice (if using) to taste. Add extra water from the kettle for a thinner consistency.
One pot meals which cook slowly allowing all the ingredients to cook together at an easy pace are the ultimate meals in Ayurveda.