Ingredients:
- 1 bunch of kale, stems removed and leaves chopped
- 1 cup red lentils, rinsed and drained
- 1 large carrot, diced
- 1 celery stalk, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 6 cups vegetable broth
- 1 tablespoon ghee or coconut oil
- Salt to taste
- Fresh lemon juice for serving
- Fresh cilantro for garnish
Instructions:
- In a large pot, heat ghee or coconut oil over medium heat.
- Add cumin seeds and let them splutter. Add chopped onions, garlic, and grated ginger. Sauté until the onions are translucent.
- Add diced carrots, chopped celery, and red lentils. Stir to combine.
- Add turmeric, ground coriander, black pepper, and cayenne pepper. Mix well to coat the vegetables and lentils with the spices.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the lentils are tender.
- Add chopped kale to the pot and simmer for an additional 5-7 minutes until the kale is wilted.
- Season the soup with salt to taste.
- Serve the Kapha Cleanse Kale Soup hot, garnished with fresh cilantro and a squeeze of fresh lemon juice.
This soup includes kale, which is considered a light and cleansing vegetable. The warming spices like cumin, coriander, turmeric, and black pepper are added to help balance Kapha dosha. Red lentils provide protein and fiber to make the soup more satisfying.
As always, it’s essential to listen to your body and consult with a healthcare professional or an Ayurvedic practitioner before making significant changes to your diet, especially if you have specific health conditions or concerns.
