RED LENTIL SEASONAL TRANSITIONING SOUP

INGREDIENTS:

2 large parsnips (cut in half and then cut in half-moon shapes)

2 celery stalks (cut similarly to carrots)

1/2 yellow onion large (diced)

1/4 cup of pure pomegranate juice (make sure it is pure)

2 scallions cut into slivers from root to stalk

2 cups of spinach

1 cup of red lentils (that have been soaked overnight)

32 oz. of water

1.5 tsp. of sea salt (or salt to taste)

1 tsp. of black pepper

1/2 cup of diced parsley

1 tbs of turmeric

3 bay leaves

2 tbs of ghee

1 tsp of dry ginger

1 tsp of cumin powder

PREPARATION:

In a large saucepot, add the oil and spices and saute for 2 minutes.

Next, add all diced ingredients, including spinach. Mix for about 1 minute.

Then, place the beans and water.

Mix thoroughly.

Simmer on medium heat for about 45 - 60 minutes, covered.

Turn the soup off and let it sit.

Note: the soup is without any grain or pasta. You can separately cook barley (more for kapha). Add this to a bowl and then ladle the soup into it. Do not add any form of cheese to this mixture as it is not compatible with this meal, according to Ayurveda.