Spicy Bean & Vegetable Soup
Healthy, Vegan, and Easy to Make Soup
I had no idea what Ayurveda was until I started nutrition school in 2012. Turns out it’s the Sanskrit word for the ancient science of healthy living, developed in India thousands of years ago (ayur = life, veda = science or knowledge).
I was also surprised to learn that curry doesn't grow on trees! It's actually a mix of several Indian spices. Now, I cook with curry seasonings like cardamom and turmeric all the time. They’re not only delicious, but healing to the body and mind as well. This soup is warming and wonderful, just like Ayurveda itself.
1 cup dry lentils (or 1 can, drained and rinsed)
1 cup dry chickpeas, soaked overnight (or 1 can, drained and rinsed)
1 cup red beans, soaked overnight (or 1 can, drained and rinsed)
Two types of greens—a bundle of asparagus, a pint of Brussels sprouts, two baby bok choys, a bag of green beans, etc—chopped into bite-size pieces
1 bundle parsley, chopped
1 bunch kale, chopped
1 onion, chopped
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
1/4 teaspoon each of two or more curry spices: cardamom, turmeric, mustard seed, cumin, coriander, cinnamon, ground cloves…
4 bay leaves
Sea salt & fresh ground pepper
Heat a little oil in the pot
Sauté garlic, onion, ginger, and curry spices until fragrant
Fill the pot halfway up with water
Add the lentils, chickpeas, red beans, bay leaves, and greens
Bring to a boil, reduce the heat, and simmer for 20 minutes
Stir in the parsley and kale, and simmer for a couple more minutes
Season with salt and pepper to taste, and get cozy!
This recipe is adapted from Eat • Taste • Heal: An Ayurvedic Guidebook and Cookbook for Modern Living, one of my favorite modern Ayurvedic cookbooks.
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