The one must-have Ayurvedic Recipe for fall!

There is a reason I want to share this Ayurvedic recipe (a massively adapted version from Kate O’Donnell’s “The Everyday Ayurveda Cookbook”) for red lentil soup. Hippocrates said,“Leave your drugs in the chemist’s pot if you can heal the patient with food.” This soup is delicious, healthy, includes all six Ayurvedic tastes, suits all budgets, uses traditional holiday ingredients, can cater to one person or a big group, works for the desi palate, and follows Ayurvedic principles of cooking. Also, this is a great dish for the vata season (autumn, where the air is cold, dry, and mobile), when there is a lightness around us.

Why this recipe works!

Ayurveda also honors the “cooling” and “heating” energetics of food. Cayenne pepper is “heating” while cow’s milk is “cooling.” This dish, red lentil soup, honors the six tastes as well as the important elements of the Ayurvedic Diet. The virya or temperature for this dish is largely cooling. The garlic, asafoetida, and garlic bring in the heating factor. The red lentils are slightly heating to digest, and the cooling kabocha squash gives the dal “weight/meat.” It can feel grounding for the vata season. The sweet qualities of coconut milk balance out the astringency in the red lentil as well as the squash.

For a list of ingredients and details of the Ayurvedic Recipe, you can read the full article here.

Also read: Learn about Pitta Dosha Diet | Kapha-Pacifying Diet | Ayurveda and Incompatible Foods

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Disclaimer: The content is purely informative and educational in nature and should not be construed as medical advice. The information is not intended for use in the diagnosis, treatment, cure, or prevention of any disease. Please use the content only in consultation with an appropriate certified medical or healthcare professional. If you are looking for advice from a trained yogi and ayurvedic practitioner, contact me here.