21 Jan GF Vegan Lebanese Lentil Soup

This Lebanese Lentil Soup is gluten free and vegan (although you can also make it with ghee). Seasoned with sumac and thyme, it is well balanced for all the doshas.

Eating an ayurveda diet doesn’t have to include traditional Indian spices at all. The key to an ayurveda diet (doshadiet) is to follow ayurveda food combining guidelines and to eat seasonally, local, organic food. If you are working with an imbalance, then, of course, the food should be tailored to meet your unique circumstances at the moment.

Makes 3 meal size servings

Ingredients:

2 tablespoons ghee (or olive oil for vegan)
2 celery stalks, finely chopped
½ small onion, finely chopped
1 clove garlic, pressed
½ teaspoon Himalayan salt
½ teaspoon dried oregano
¼ teaspoon turmeric
¼ teaspoon cumin powder
1 teaspoon paprika
½ teaspoon Aleppo pepper
1 sprig thyme
1¼ cups red lentils
5 cups vegetable broth
1 lemon, juiced
2 teaspoons sumac (garnish)
Mint leaves (optional garnish)

In a medium pan over medium heat, warm the ghee. Add the celery and sauté for 2 minutes. Add the onion, garlic and salt. Sauté until onions are translucent. Add the oregano, turmeric, cumin powder, paprika, Aleppo pepper, thyme, lentils and broth. Increase heat to high and bring to a boil. Reduce heat low and simmer for 30 minutes.

Remove from heat. Remove the thyme sprig and discard. Pour in the lemon juice. Ladle into individual serving bowls and garnish with sumac and mint leaves (if using).

Serve with parsley salad and flat bread.

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