Creamy Coconut Lentil Soup Recipe

Creamy Coconut Lentil Soup Recipe

Creamy Coconut Lentil Soup Kottakkal Ayurveda
One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf

To begin your spring with vibrant health and delicious Ayurvedic food at the same time, here is a simple, cleansing soup recipe from Naomi Boas, one of our affiliated Ayurvedic practitioners.

  • 2-3 Tsp of mustard seeds
  • 2-3 Tsp ajwain seeds (wild celery seeds)
  • 2-3 tsps. dill or cumin seeds
  • 1.5 tsps turmeric powder
  • ½ tsp cumin powder
  • ½ tsp cinnamon powder
  • Cayenne pepper, salt and black pepper to taste
  • 1 cup of lentils
  • 1.5 Tbsp of coconut oil
  • 2-3 cloves of chopped garlic
  • ½ of a large yellow onion, chopped
  • ¼ cup of pine nuts
  • 1 cup of canned coconut milk
  • 3 cups of water
Cooking Instructions
  1. In a large pot, heat the coconut oil over medium heat.
  2. Add mustard seeds. Once they start popping add ajwain, dill/ cumin seeds. Stir.
  3. Add onion, garlic and pine nuts. Continue stirring.
  4. Add turmeric, cinnamon and cumin powder.
  5. Add lentils, coconut milk and water.
  6. Stir, bring to boil and simmer about 45 minutes to 1 hour.
  7. Add salt, pepper and cayenne pepper to taste.
  8. Enjoy! 

* If you are experiencing symptoms of excess Pitta, substitute fennel seeds for mustard seeds and leave out the cayenne pepper.

* If you are experiencing symptoms of excess Kapha, reduce or leave out the coconut milk and replace it with more water.

For more simple, healthy Ayurvedic recipes, click here

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