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Ingredients
- 1/2 cup red lentils soaked overnight, drained, and rinsed
- 1/2 cup white basmati, quinoa, or amaranth
- 1 1/2 cups vegetables of choice chopped
- 1 tbsp fresh ginger chopped
- 1 tsp cumin seeds or ground
- 1/4 tsp turmeric
- 1/4 tsp fennel seeds
- 1/8 tsp salt
- 2 tbsp fresh cilantro chopped
- 2 tbsp ghee or coconut oil
- 2 cups water
- lime juice
Ingredients
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Instructions
- Soak the lentils in water overnight
- Separately soak the quinoa, millet or amaranth overnight in water - rice does not need soaking
- Drain and rinse the lentils & grain
- Heat the oil over med/high heat
- Add spices and ginger and mix well
- Add veggies and coat with spices
- Mix in lentils and grain
- Add 2 cups of water, or enough to cover everything well
- Boil, cover, simmer @ 20min until grains are done
- Garnish with cilantro and lime juice
Recipe Notes
Over time you can play with this recipe – adding more of each spice when you’re feeling heavy or bringing new spices in like fennel, cardamom, clove, garlic, onion. You can vary the vegetables to favor more roots when you’re feeling ungrounded, more greens when you’re feeling heavy. You can also use a little more water when you’re feeling dry or less water when you’re feeling bloated.
To balance Vata
- Use root veggies like carrot, parsnip, sweet potato, beet
- Use ⅓ c lentils & ⅔ cup rice, quinoa or amaranth
- Use 4 c water
To balance Pitta
- Use green veggies like kale, collards, chard, green beans
To balance Kapha
- Use green veggies mentioned above
- Use ⅔ c of lentils & ⅓ c quinoa, millet or amaranth
