Moon Cycle soup

A restorative recipe that supports your Rakta Dhatu (blood tissue).

Ayurveda recognizes that substances with a deep red color often have an affinity for the blood tissue. Beets’ rich crimson hue signals a natural relationship with Rakta. They help replenish and build the blood, especially when you feel depleted, dull, or fatigued. They also encourage healthy blood flow and circulation, support healthy liver function which helps maintain clear skin, balanced hormones and a healthy menstrual cycle. Best consumed during your sacred time of the month.

INGREDIENTS

Prep: 60 mins Cook Time: approx 1 1/2 hours

Makes 4 servings

3 medium, 4 small or 2 large sized beets peeled and chopped to 2 inch pieces

1 quart (approx. 4 cups fresh homemade veggie stock)

1 cup fresh stinging nettles, clean and rinsed, remove from stems

1/2 cup red lentils

1 tbsp ghee

1 tbsp olive oil

1 1/2 tsp cooling spice blend

1 1/2 tsp digestive spice blend

1/2 tsp fresh ginger

salt and pepper (Ayurvedic Soma Salt preferred)

Garnish with lime wedge, fresh cilantro, basil, rosemary or parsley and drizzle of olive oil

Directions

1. Soak the red lentils in water for 1 hour. Rinse and drain. While the lentils soak, prepare the beets.

2. Preheat the oven to 375°F. Place the beets on a parchment-lined baking sheet and toss with olive oil and the digestive spice blend. Roast for 20–25 minutes, until tender and lightly caramelized. Set aside.

3. In a medium soup pot over medium heat, melt the ghee. Add the ginger and cooling spice blend and sauté for about 15 seconds, until fragrant.

4. Add the soaked lentils, roasted beets, nettles and vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for about 15 minutes, until the lentils and beets are very soft. Turn off the heat and let cool for about 10 minutes.

5. Carefully transfer the soup to a blender. Secure the lid with the palm of your hand and blend until silky smooth.

6. Return the soup to the pot and bring back to a gentle boil, then reduce to a simmer. Season with salt and pepper to taste. Turn off the heat.

7. Serve warm, garnished as desired, with fresh bread toasted in ghee.