This One Dish Will Boost Your Metabolism and Calm Inflammation

Updated 09/01/17
Half Baked Harvest

There's nothing better than making something you know is both nutritious and out-of-this-world delicious, especially when it requires any more than 15 minutes of prep time. In light of September 1 and the approaching fall season, we're taking notes from Acharya Shunya, president of the California Association of Ayurvedic Medicine and author of Ayurveda Lifestyle Wisdom, who recently shared her Ayurvedic mung bean lentil soup recipe with MindBodyGreen. Ayurveda is "India's ancient modality of health and healing" and focuses on using whole, fresh foods and herbal remedies to promote well-being. The below dish includes inflammation-fighting, metabolism-boosting ingredients like mung beans (a type of lentil), ghee, cumin, and ginger. Find her recipe below, and be sure to bookmark this dish for the fall and winter months:

Ingredients

1 tbsp. ghee
2 cups whole mung beans, soaked in 4 cups water for at least 3 hours or overnight*
12 cups water
1/2 tsp. ground black pepper
1/2 tsp. ground ginger
1/2 tsp. ground cumin seed
1/4 tsp. rock salt (plus more, to taste)
1 tsp. lime juice (optional)
2 tsp. minced cilantro

1 tbsp. ghee
2 cups whole mung beans, soaked in 4 cups water for at least 3 hours or overnight*
12 cups water
1/2 tsp. ground black pepper
1/2 tsp. ground ginger
1/2 tsp. ground cumin seed
1/4 tsp. rock salt (plus more, to taste)
1 tsp. lime juice (optional)
2 tsp. minced cilantro

Directions

Heat a large stockpot on medium-high heat, add ghee, and then add the presoaked and drained mung dal. Sauté until the lentils are slightly brown and mildly aromatic.

Add 12 cups water and boil until the mung beans are fully cooked and individual grains begin to lose integrity, 30 to 40 minutes, or longer if required.

Add black pepper, ginger, cumin, and salt. Use a ladle to mash the lentils fully to get a porridge-like consistency.

Add lime juice, and garnish with cilantro.

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