January Ayurvedic Recipe: Lentil Soup with Vegetables

January Ayurvedic Recipe: Lentil Soup with Vegetables


A delicious soup like this is good for anytime of the year. It's high in fiber and vegan (unless you use ghee in place of the coconut oil!) which is also a great switch. Enjoy this warm, balancing dish with friends and family! It's the perfect one to share, so we made this recipe to serve 6 in time for the holidays. 

Ingredients For the Soup:

  • 2 cups of lentils
  • 5 cups of chopped vegetables, such as zucchini, carrots, celery and sweet potatoes
  • 1/4 cup chopped onion
  • 1 garlic clove, finely chopped
  • 1-inch piece chopped or grated ginger (fresh!)
  • 1 big tablespoon coconut oil

Herbs and Spices:

  • 1 tablespoon turmeric powder
  • 1/4-1/2 teaspoon paprika
  • 1/4-1/2 teaspoon basil
  • 1/4-1/2 teaspoon oregano
  • 1/4-1/2 teaspoon rosemary
  • 1/4-1/2 teaspoon ground mustard seeds
  • 1/4-1/2 teaspoon ground cumin
  • 1/4-1/2 teaspoon ground coriander
  • Sea salt, around 1 teaspoon or to taste


  1. Heat a large pot on medium heat.
  2. Add ghee or coconut oil and melt.
  3. Add garlic, onion and fresh ginger and sauté until light golden, or several minutes.
  4. Add all your herbs and spices and sauté until you can smell the spices.
  5. Add your hardest vegetables like sweet potatoes and cook for about 10 minutes.
  6. Add about 1 liter of water to the pot.
  7. Add the rest of your vegetables and lentils and cook for about 35-40 minutes, until the hardest root vegetables are soft and the soup is boiling.
  8. Take off the heat after it's cooked and let it cool for 15 minutes.
  9. Serve with fresh cilantro or parsley!


Use water-rich vegetables like zucchini for a lighter soup and avoid root vegetables like sweet potatoes for a heavier version. 

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