Ayurveda Cooking - Warm and Spicy Pumpkin, Ginger, and Lentil Soup

Based on the principles of Ayurveda, we have prepared a lentil soup recipe for winter. This seasonal soup is made with pumpkin and ginger. The lentils used in this recipe are red lentils, which are naturally warm. The warmth of the ingredients, including warm spices, provides us with natural immunity and strength for the upcoming cold season.

Serves: 4


1 cup French lentils, rinsed a couple of times under cold running water

2 Tablespoons coconut oil

1/2 teaspoon black mustard seeds OR yellow mustard seeds

1 teaspoon cumin seeds

1 Tablespoon fresh ginger root, peeled, and grated

10 curry leaves, each torn into two pieces

1/2 teaspoon ground turmeric

1/2 teaspoon ground cayenne

2 cups pumpkin, peeled and chopped

1 teaspoon sea salt, or as desired

1/2 cup chopped cilantro



In a small pot, over medium heat, bring three cups water to a boil.

Meanwhile, in a medium-size Dutch oven, add coconut oil over medium heat.

When the oil is hot, add black mustard seeds, and cover with a lid immediately. Mustard seeds will start crackling, and when the crackling has almost stopped, carefully partially open the lid and add cumin seeds, ginger, curry leaves, turmeric, and cayenne, in this order.

Now, open the lid entirely and stir. Cook this mixture for two minutes.

Add pumpkin and salt. Mix. Cook for three minutes.

Add lentils along with 3 cups of boiling water. Mix.

Cover and cook for 25 minutes. Garnish with cilantro, and serve.


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