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+ servings

Yoga Pot with Veggies, Lentils, and Herbs

Ingredients

  • Soup
  • 1 Tbsp ghee (coconut or olive oil are great as well)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ tsp ground ginger (or 3 Tbsp fresh, finely chopped)
  • 1 ½ tsp turmeric (or 3 Tbsp fresh, finely chopped)
  • 1 pinch ground cayenne pepper + more to taste
  • 2 (14 oz) cans diced fire-roasted tomatoes
  • 1 can Ro-tel diced tomatoes, heat preference of your choice (diced tomatoes & green chilies)
  • ¾ cup uncooked red lentils, rinsed
  • 2 ½ cups water + more if needed depending on the soup consistency you'd like and how much the lentils absorb
  • 1 ½ tsp fine-grain sea salt
  • ¾ tsp freshly ground black pepper
  • 1 bunch broccoli, cut into bite-size pieces
  • 1 medium-sized fennel, thinly sliced
  • 1 zucchini, cut into bite-size pieces
  • 1 large handful green beans, cut into bite-size pieces
  • 2 large carrots, cut into bite-size pieces
  • 2 leeks, white parts only, thinly sliced
  • 1 cup cooked butter beans (or giant white Lima beans)
  • 1 handful fresh herbs like parsley, cilantro, or thyme

  • For serving
  • fresh coriander/cilantro, chopped
  • plain yogurt

Instructions

  • Heat ghee in a large saucepan and add chopped onion and garlic. Lower the heat and cook for a few minutes, until the onions have softened.
  • Add ginger, turmeric, cayenne, and stir, ensuring that they do not burn. When the spices smell fragrant, add tomatoes, lentils, water, and salt.
  • Cover and simmer for 15 minutes.
  • Stir in all the vegetables & other herbs. Cook for another 8-10 minutes.
  • Add the beans toward the end of the cooking time.
  • Serve in bowls with a dollop of yogurt and fresh coriander/cilantro.
  • (It's also great served with brown, black or red rice)