Ayurvedic Mung Daal (Lentil) Soup

Ingredients:
1 tbsp ghee
½ cup split yellow mung dal
2 cups filtered water
2 cups homemade vegetable stock
½ tsp brown mustard seeds
½ tsp cumin seeds
¼ tsp turmeric powder
1 tsp fresh ginger, grated
1 tsp curry powder
½ tsp mineral salt
1 cup fresh vegetables, diced
Garnish with fresh cilantro

Directions:
1. Soak dal in water for 30 minutes or more to improve digestibility.

2. Heat ghee over medium heat until melted. Add in the brown mustard seeds, cumin seeds, turmeric and fresh ginger and cook until fragrant.

3. Add the mung dal and stir to coat in ghee and spices. Toast dal in the pan for 1-2 minutes.

4. Then add the water, vegetable stock, curry powder and salt. Turn heat to high and bring to a boil.

5. Cover, lower heat and simmer for 30-40 minutes. At this stage, add any vegetables that will take longer to cook. Add your leafy greens during the final 5 minutes of cooking time.

6. Serve with a sprinkle of fresh cilantro stirred into the bowl.