Hearty lentil and herb soup

Hearty lentil and herb soup

Eat Right For Your Body Type
Lisa Linder

One-pot meals that cook slowly, allowing all the ingredients to cook together at an easy pace, are the ultimate meals in Ayurveda. This dish is easy to eat and easy to digest. You can add a little pasta to the cooking soup for a more substantial meal (kapha can add buckwheat pasta) or serve with a roll of wholegrain (spelt or rye) bread. Vata can finish the dish with a spoon of freshly grated Parmesan.


Quantity Ingredient
2-3 tablespoons olive oil, (kapha 2 tablespoons, pitta 2 1⁄2 tablespoons, vata 3 tablespoons)
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 medium onion, peeled and finely chopped
1 carrot, peeled and chopped
1 celery stick, chopped
1/2 leek, sliced
2 garlic cloves, peeled and crushed
1 dried red chilli, (kapha only)
650ml vegetable stock
200g puy lentils, washed
freshly ground black pepper
small handful fresh parsley, finely chopped
a squeeze lemon, (optional)


  1. Heat the oil in a large non-stick saucepan. Add the rosemary, thyme, onion, carrot, celery and leek and sweat for 6–7 minutes, covered, over a low heat or until the onions are soft.
  2. Add the garlic, dried chilli (if using), stock and lentils, bring to a boil, then cover and simmer gently until the lentils are cooked, around 25 minutes. Pour about one-third of the soup into a blender, purée to a paste, then stir back into the saucepan along with seasoning, parsley and lemon juice (if using) to taste. Add extra warm water from the kettle if you prefer a thinner consistency, then serve.
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