Kapha-Pacifying Red Lentil & Greens Soup

Light • Warming • Digestive • Vegan

Ingredients

• 1 tsp light olive oil

• 1 tsp coriander seeds

• 1 tsp mustard seeds

• 1 tsp fennel seeds

• 1–2 tsp fresh grated ginger

• 1 tsp paprika

• 1 cup red lentils, pre-soaked & rinsed

• 2 cups chopped kale

• 2 cups spinach

• 3–4 cups vegetable broth

• 1–2 cups water (adjust for desired consistency)

• Himalayan salt to taste

• Optional: pinch turmeric & black pepper for extra dīpana (digestive fire support)

Instructions

1. Heat oil in a pot on medium heat.

2. Add coriander, mustard, and fennel seeds. Let them sizzle until aromatic.

3. Add fresh ginger and paprika. Stir for 30–40 seconds to awaken the spices.

4. Add pre-soaked red lentils and sauté for 1–2 minutes so they absorb the flavors.

5. Add kale and spinach and stir until slightly wilted.

6. Pour in vegetable broth and bring to a gentle boil.

7. Lower heat and simmer 15–20 minutes, until lentils are soft.

8. Add extra water if you want a lighter, more soup-like texture.

9. Use a hand blender / soup mixer to blend until creamy.

10. Adjust salt & spices and serve warm.

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Why It’s Great for Kapha Dosha

• Light & warming – reduces heaviness and sluggishness

• High fiber + plant protein – supports weight management

• Digestive spices – stimulate Agni without overheating

• Greens + lentils – nourish without creating excess mucus or oil

Perfect for dinner or a light lunch during colder months or when feeling heavy, bloated, or low-energy.