I came up with this ridiculously simple and delicious recipe this morning, and am definitely going to be keeping this one on repeat through my spring cleanse.
1 3/4 cup red lentils, rinsed and soaked ~ 1 hr
2 tsp Spring Spice Mix (see below)
~2 Tbsp. ghee
4-5 c. water
salt to taste
Optional side ~ few leaves of chard or kale, steamed
Changing up our spices with the seasons is an easy way to really aid digestion and support our health. This springtime spice mix invites qualities that balance out the heavier, cool and wet qualities of the season.
Having a handful of delicious and seasonal spice blends on hand makes it feel like a breeze to bring together simple, delicious meals like this one that are super supportive for our systems. Thanks to the Spring Spice Mix I pretty much made this dish up on the spot, and I can’t wait to have it again!
(Note, I change the spice blend by season and continue making this recipe through the year, adjusting the spices accordingly.)
Spring Spice Mix from Kate O’Donnell’s The Everyday Ayurveda Cookbook
1 Tbsp. whole coriander seed
1 Tbsp. whole cumin seed
1 tsp. fenugreek seed
1 Tbsp. turmeric powder
1 Tbsp. ginger powder
1 tsp. black pepper
1/8 tsp cayenne pepper
pinch of clove powder
Dry roast the whole seeds in a cast-iron pan until aromatic, just a few minutes. Cool and combine with the rest of the spices. Grind to a uniform consistency.
Store in an airtight glass jar.
(I have a dedicated seed & nut grinder to make my own spice powders, spice mixes and a host of other delicious things including deserts with ground nuts or oats, etc.)
Delicious Springtime Dal
Rinse & soak red lentils, about an hour, strain.
Warm ghee in a medium pot, stir in spice blend and wait for just a minute as the spices become aromatic.
Add lentils, stir to coat with ghee and spices.
Add water, stir, and bring to a boil. Add salt as desired (I used just under 1 tsp).
Turn down to a simmer and cook, partially covered, for 20-30 minutes, until the dal has broken down.
I went for a soft, soupy consistency.
Throw in a handful of greens (kale, chard, spinach) towards the end or steam them separately.
How simple is that!?! It’s a springtime miracle! I am in love with this soup.
For a bigger meal, add some baked sweet potato, a corn tortilla or a slice of rye toast…
Garnish as you wish with fresh parsley, cilantro, pumpkin seeds…
