1/2 cup of basmati (short grain) or barley (soaked 4-8 hours)

1 cup of red lentils (soaked at least 4-8 hours)

1/2 - 3/4 tsp. of cayenne powder

1 tsp. of cumin powder

1 tbs. of garlic powder

1 tsp. (or salt to taste) of sea salt or Himalayan Rock Salt 

1 tbs. of turmeric powder

1/2 cup of diced up fresh parsley

1 1/2 cup of spinach

1 diced up onion

2-3 bay leaves

2-3 carrots diced

2 celery stalks sliced into small chunks

1 tbs. of ajwan seeds

2 tbs. of ghee


In a large sauce pot, place oil and spices together (except the parsley). Heat this mixture until you start to smell the spices infusing into the oil. Next, fill the pot with water up until approximately 1 inch below the rim. Add all the other ingredients and bring to a boil. Once this mixture begins to boil, lower the flame to a low-medium simmer and cover. If it seems to be dripping out the sides, lower the flame a bit more until it has stopped. Cook this for approximately 45 minutes to an hour. Turn the heat off and let it sit for 5 minutes. Enjoy!

Note: for Pitta predominant types, you can replace the red lentils with yellow or green. Additionally, you can avoid the cayenne and replace it with a tablespoon of Fenugreek seeds. If Pitta is too high, just use the basmati instead of barley and use Mung beans instead of lentils.