Simple Red Lentil Soup

Yields 2 servings

1. Wash ½ cup of red lentils until the water runs clear, then soak them in 1 cup of water for 30 minutes; drain well.
2. In a small saucepan, bring 3 cups of water and the soaked lentils to a boil. Skim the froth from the boiling surface.
3. Add 1 tablespoon of ghee or olive oil, 1 teaspoon of grated fresh ginger, 1 teaspoon of ground fennel, and ¾ teaspoon of salt, ½ teaspoon of cumin seeds, ¼ teaspoon of ground turmeric—partially cover and gently simmer on low heat for 20 to 30 minutes, until the lentils begin to disintegrate.
4. Then partially cover and gently simmer on low heat for 20 to 30 minutes, until the mung beans begin to disintegrate.
5. Garnish with 1 tablespoon of chopped fresh herbs, ¼ teaspoon of freshly ground black pepper, 2 teaspoons of fresh lime juice, and drizzle or olive oil or ghee. Serve hot.

Herbed Quinoa

Yields 2 servings, ½ cup of raw quinoa yields 1½ cups cooked.

1. Wash ½ cup of quinoa until the water runs clear, then drain well.
2. In a small saucepan, bring 1 cup of water to a boil. and add ½ teaspoon of salt.
3. Add the washed quinoa and 1 tablespoon of ghee, olive, or coconut oil; bring to a simmer.
4. Cover, reduce the heat to low and simmer for 13 to 15 minutes, until the qunioa has absorbed all of the water and the seeds are soft.
5. Turn off the heat and let the quinoa set for 5 minutes.
6. In a small pan, gently heat 2 teaspoons of ghee, olive oil, or coconut oil and add ½ teaspoon of cumin seeds—toast them for 5 second, then add them to the cooked quinoa.
7. Add 2 tablespoons of chopped fresh dill or parsley.
8. Fluff with a fork and serve hot.

Red lentils hold a special place in Ayurvedic cuisine due to their light, easy-to-digest nature. Being tridoshic, i.e. balancing for Pitta, and Kapha doshas, and when properly spiced, for Vata. These lentils are rich in protein, fiber, and essential nutrients. Being neither too heating nor too  cooling, they provide grounding and nourishment, especially during all seasons, supporting muscle health, digestion, and sustained energy levels.

• Build stamina and strength
• Reduce high fever
• Provide an excellent plant-based protein
• Help restore iron deficiency

Quinoa is a versatile grain celebrated for its high fiber and nutrient-rich properties, balancing Pitta and Kapha doshas. With its higher protein content and essential amino acids, quinoa enhances muscle strength and tissue repair. Its light, slightly warming quality makes it an excellent choice for maintaining energy and promoting well-being.

• Nourishes the bodily tissues
• Works as a less-starchy substitute for rice
• Improves regularity
• Lowers risk of diabetes

Organic Red Lentils. Product of Turkey.

Organic Quinoa. Product of Bolivia.

Packaged in a facility that also processes milk.