Ayurvedic Recipe: Red Lentils and Lemongrass Soup

As we transition into the lighter season of spring, now is the perfect time to begin eating foods that will help to stimulate our senses and rid our bodies of any sluggishness that’s hanging around from winter.

Red lentils and lemongrass soup is a great recipe for bringing lightness to our bodies and our minds because it helps to promote health, wellbeing and rejuvenates our respiratory and lymphatic systems.

Below is one of our favourite red lentil and lemongrass soup recipes from Banyan Botanicals. We recommend checking out their website for Ayurvedic recipes, tips and guides.


Lemongrass Paste

Makes ⅔ cup

  • 2 tablespoons sunflower oil
  • ¼ onion, chopped
  • 2–3 stalks lemongrass with ends trimmed and tough outer layers removed
  • 1 inch peeled ginger root or ½ teaspoon ginger powder
  • ¾ inch peeled turmeric root or ¾ teaspoons turmeric powder
  • ½ Thai red chili, stem removed
  • 1 small kaffir lime leaf, vein removed (or 1 teaspoon lime zest and ½ teaspoon lemon zest)
  • 2 cloves garlic


  • 2 tablespoons sunflower oil (or ghee)
  • 4 tablespoons lemongrass paste
  • ¼ teaspoon mineral salt
  • 1 teaspoon pippali powder
  • 2 plum tomatoes, peeled and chopped
  • ⅔ cup red lentils
  • 4 cups water
  • 2 tablespoons lime juice (or to taste)
  • 4 tablespoons cilantro (or to taste)


Lemongrass paste

In a blender, combine the sunflower oil, onion, lemongrass, ginger, turmeric, chili, lime leaf, and garlic. Blend to a thick paste. Alternatively, you can do this with a mortar and pestle if you have the time and patience!

Red Lentil-Lemongrass Soup

In a medium saucepan, warm the sunflower oil or ghee over medium-low heat. Add the lemongrass paste, salt, and pippali powder. Sauté until fragrant (about 30 seconds). Stir in the tomato.

Add the lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes or until lentils are soft. The lentils will lose their shape and become somewhat mushy. Add the lime juice and cilantro to taste. For a creamy consistency, you can purée with an immersion blender. Serve immediately and enjoy!

Kapha can garnish with julienned mustard leaves for even more of a digestion-boosting kick.

Vata and pitta can add some cool nourishment with coconut milk or fresh plain yogurt.

if you decide to give this recipe a go, let us know how you get on. For more insights on ayurveda, yogic philosophy and free yoga classes, make sure you stay up to date with the Yoga For Good Foundation blog.



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