A simple, flavorful and nutritious soup, good for Vata, Pitta and Kapha.
This recipe makes about six servings.

1 tbsp vegetable oil or ghee (clarified butter)
1 2-inch piece of ginger root, chopped
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
2 tsp turmeric powder
salt and pepper
cilantro leaves (optional)
lime wedges (optional)

2 cups red lentils, washed
4 cups water
1 cup vegetables of your choice (we’ve used sweet potato and kale)
8 ounces coconut milk

In a large pot, warm the oil or ghee over medium-low heat. Saute the cumin, coriander and fennel seeds, along with the ginger and turmeric powder for about 2 minutes (until fragrant). Add the washed lentils and stir. Add the water and increase the heat to medium high. Bring to a boil, then reduce the heat to a simmer. Cook the lentils until tender, about ten minutes.

Add your vegetables and coconut milk and cook another ten minutes.
Finish with salt and pepper.

Serve in bowls, alone as a simple soup, or over rice. Top with cilantro and lime if you wish. Enjoy!