This soup is a staple at my house. I can make it from stuff I keep in the pantry, and it’s easy to substitute vegetables or skip any you don’t have. The flavors meld together so well – and yes, it’s always better the second day (a good reason to push the “leftover” limit!). Skip the onion and garlic if you are aiming for sattva, but in the spring these warming spices can help relieve excess Kapha.

Ingredients                                                                                   Serves 6

• 2 Tablespoons organic ghee
• I medium yellow onion (optional)
• 2 celery stalks, chopped
• 2 cups carrots, chopped (approximately 3-4 carrots)
• 6 kale leaves, stems removed and leaves chopped, and leaves ripped into bite-sized pieces
• 1 cup lentils (green or brown)
• 1 (14-ounce) can of diced tomatoes
• 2 garlic cloves, minced (optional)
• 1 teaspoon cumin
• ½ teaspoon turmeric powder
• ½ teaspoon dried rosemary (or 1 teaspoon fresh)
• 1 teaspoon mineral-rich salt (like pink Himalayan salt or “Real salt” brand)
• 6 cups vegetable broth
• ½ cup cilantro or parsley, diced
• Lemon wedges for serving

Instructions

1. Add the ghee to the pan (or Instant Pot) on medium heat until shimmering.
2. If using onions: Add diced onion and sauté until translucent – about 5 minutes. 
3. Add the cumin, turmeric, rosemary and salt and sauté just until the aroma is released.
4. Add the celery, carrots, and kale stems, and sauté for about 2 minutes more.
5. If using garlic: Add minced garlic and sauté just until the aroma is released.
6. Add the lentils, can of tomatoes, kale leaves, and the broth. Cover and simmer until lentils are tender, approximately 30-45 minutes. (If using an Instant pot: Secure the lid and Pressure Cook on high for 15 minutes. Allow a Natural Release then unlock carefully.)
7. Add salt and pepper to taste. Serve with a big lemon wedge to squeeze over each serving, and garnish with cilantro or parsley.