Simple Red Lentils with Basil

Ingredients

1/2 cup red lentils, rinsed
1/4 cup chopped fresh basil
1 tbsp ghee
1/4 tsp fenugreek powder
1/4 tsp mineral salt
1/2 tsp coriander powder
1/4 tsp dry ginger powder
1 1/4 cups water
squeeze of lemon juice

Directions

Melt ghee in a saucepan and add the spices, cooking for 1 to 2 minutes until the aroma is released.
Add salt and red lentils and stir until well coated.
Add water and basil. Bring to a boil, lower the heat, and cover. Simmer for 15 to 20 minutes until the lentils are very soft. Add a squeeze of lemon juice before serving and garnish with more fresh basil. Enjoy warm!

Notes

Red lentils (masoor dal) are quick to cook, easy to digest, and slightly more warming energetically than other lentils—helping to subtly enkindle the digestive fire without aggravating pitta.

This combination is ideal for a simple meal at any time of the day, especially in spring when kapha is still predominant.

Dosha Type

K-PVn

This dish is reduces kapha dosha and is wonderful in the spring season.

For late spring early summer increase the ghee to 2 tbsp and omit the dry ginger.

For vata dosha cook with bone broth and be sure to have 2 tbsp ghee.

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