I learned this recipe from my guru Sheena @savsani. She has been teaching me ayurvedic, healthy recipes that are easy to make and full of beautiful colors. I wish you could smell my kitchen this morning as I’m making this soup. I made a huge batch so I’m sure I’ll be sharing it with family and friends.
Quite honestly I don’t have the exact measurements. The way I cook now is so free flowing. I visit my farmers market every Wednesday and Saturday and based on what looks good I buy then decide when I get home what I’ll do with my purchases.
Here are the ingredients and loose instructions. Have fun in your kitchen. Experiment.
Red, Orange, and Yellow Peppers
Fresh Spinach (I used the tops of fava beans this time)
Freshly Ground Pepper
Cut up all of your vegetables in small bite-sized pieces.
In a soup pot saute vegetables in a little olive (or canola) oil for approximately 5 minutes
Add your spices and lentils and saute another 5 minutes.
Add your broth and bring to a boil.
Add some salt and pepper to taste.
Cover pot, lower heat, cook for approximately 30 minutes.
Add your spinach and cook until lentils are creamy.
Taste for seasoning - if it needs more salt and pepper add.