To balance an excess of Kapha, it’s recommended that you opt for bitter, pungent and astringent foods to clear congestion, dry dampness and boost energy. In this dish, I sauté onions and garlic (pungent), add red lentils (astringent and bitter) and finish it off with leafy green kale (bitter). Spices add extra flavor to make this a light, satisfying dish that’s perfect for Kapha season.
Creamy Red Lentils Serves: 4
Ingredients: 1 ½ Tbsp. olive oil 1 small onion 2-3 cloves garlic 1 tsp. ground cumin ½ tsp. ground ginger ½ tsp. ground turmeric 1 cup red lentils 4 cups low-sodium vegetable broth 2 cups chopped kale Sea salt
Directions:
Nikki’s Note: As you can see in the photo, I often add a few handfuls of frozen organic corn kernels for texture. Simply toss the corn in at the very end and the heat from the lentils will defrost it.
By Nikki Croes
Nikki Croes is a Personal Chef & ISHTA’s resident Nutrition Coach. She trained at the Natural Gourmet Institute for Health & Culinary Arts and the Institute for Integrative Nutrition. Her focus is on cooking nutritious, mouthwatering, (mostly) plant-based meals for her clients and their families. As a coach, Nikki also teaches busy people how easy and elegant it is to cut the crap out of their diets and revitalize their health one delicious bite at a time. For recipes and lifestyle tips, follow Nikki on Twitter and Pinterest.