Veg lentil soup with chapatis

Light to digest, but nourishing. Best for any Vata aggravated situations - such as autumn weather, seasonal changes, excessive traveling, lack of sleep, or any tiredness, feeling under the weather, dryness and constipation.

Chapati

• 1 cup chapati flour (or we used organic stoneground wholewheat flour)

• 1/2 cup water

• cca 1 spoon of ghee / olive oil

• a bit of salt

First of all, we prepare the chapati dough (just mixing and kneading all the ingredients together), then we let it sit in the fridge while making the soup.

Always make fresh chapatis - you can make more dough and keep it in the fridge even over night.

When you want to make your chapatis, take a tiny bit (something like 1/2 a handful), roll it into a circular shape, super thin - as thin as possible. Then heat up the pan (on very high heat) and roast the chapati dry (cca 5-10s from each side  is usually enough if the pan is heated well and the chapati thin enough) - the chapati will puff up from both sides and turn a bit brown.

Enjoy them fresh, with soup or peanut butter or anything else :)

Veg lentil soup

• your favourite veg combo (the pic is leek, carrot, parsley root, celeriac, sweet potato, but you can add any veg such as broccoli, fennel, squash…)

• oil

• bay leaves, allspice

• red lentil and/or yellow mung dal

• fresh herbs (coriander rules but you can also use dill, rosemary etc…)

• lemon juice

• salt

Remember that you can use any favourite veg & herb combo of yours so this soup never gets old.

Chop all the veg to larger pieces, fry a bit on oil, add water (and/or stock) and boil it all with a bit of salt. Feel free to add some bay leaves or allspice.

In another pot, boil red lentils with some bay leaves, till the lentils are soft (I like to wash them a bit in hot water before that).

When both lentils and vegetables are soft, add the lentils to the veg soup, blend, add fresh chopped coriander, some lemon juice and salt to taste.

Enjoy!