Kapha Pacifying Curried Red Lentil Soup

This kapha pacifying soup includes mustard seed, onions, garlic, ginger root, cayenne pepper and other spices for pungency (warming and dissolving kapha’s cold stickiness). Kale and ground coriander add the bitter taste which has a drying action on kapha’s liquid quality, and stimulates peristalsis (moving food through the digestive tract). Lentils and fresh cilantro add astringency which also helps to dry kapha’s liquid quality.

The entire soup takes about 30 minutes from start to finish, and this recipe will make about 8 servings.

Curried Red Lentil Soup

This soup comes together quickly and pacifies kapha dosha.

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Ingredients

• 1 Tablespoon sunflower oil or ghee

• 1 teaspoon black mustard seed

• 1 teaspoon cumin seed

• 1/2 yellow onion, diced

• 1 clove garlic, minced

• 2 Tablespoons fresh ginger root, grated

• 2 Tablespoons curry powder (I like this brand)

• 1 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 1/2 - 1 teaspoon cayenne pepper

• 1/2 teaspoon mineral salt

• 2 cups red lentils, sorted and rinsed

• 8 cups low sodium vegetable broth

• 3 cups fresh kale, chopped

• Cilantro leave for garnish

• Lime wedges for garnish

Instructions

1. In a large, heavy stock pot heat the oil or ghee over medium heat. Add black mustard seed and cumin seed. Cook until seeds begin to pop.

2. Add onion and saute about 3 minutes, until translucent.

3. Add ginger and garlic and saute about one minute more.

4. Add curry powder, ground turmeric, ground coriander, cayenne pepper and salt. Stir to combine and cook about 1 minute, until fragrant.

5. Stir in the lentils and vegetable broth and bring to a boil.

6. Reduce heat to simmer, cover, and cook for about 20-25 minutes until lentils are fully cooked.

7. Stir in chopped kale and cook for 2-3 minutes until wilted.

8. Serve garnished with fresh cilantro leaves and a squeeze of fresh lime juice.