This recipe is adapted from one used for years at the wonderful Innergy Yoga centre in London (sadly no longer there).
Ingredients
Lentils – 1 Cup (you can use red, mung dhal or toor dhal) Greens – Couple of handfuls (spring greens, kale, spinach - cut into small squares) Parsnips – 1 (cut into small cubes) Celery – 2 sticks (cut finely) Carrots – 2 (cut into small cubes) Vegetable Oil – tablespoon Cumin – teaspoon Tumeric - 1/2 teaspoon Rosemary – teaspoon Cumin Seeds – teaspoon Salt – few pinches Black pepper - few pinches Curry Powder – 2 teaspoons Boullion – 2 teaspoons Coriander - handful
Method:
1) Boil lentils ready to pour into soup later. (c. 30 mins) 2) Wash greens 3) Put vegetable oil into saucepan 4) Add cumin, cumin seeds, rosemary - stir and heat a bit 5) Add tumeric and curry powder 6) Add all the chopped vegetables 7) Fry gently for 10 mins 8) Add greens 9) Add water, bouillon, salt & pepper to just to cover vegetables 10) Add lentils 11) Simmer for 15 mins (roughly).
Serve with love and a handful of fresh coriander.