Overall this recipe is warming, moving and Damp-resolving. All of the ingredients are warming or neutral (except for the tomato). The flavours are predominantly pungent and sweet, nourishing the Qi and moving stagnation. Lentils particularly nourish the Qi and clear Damp.


2 onions
2 carrots
2cm piece of ginger, finely chopped
2 cloves garlic
2 tsp ground cumin
1 tsp turmeric
2 tsp garam masala
1/2 tsp salt
100g red lentils
75g puy lentils
2 pints vegetable stock
4cm squeeze tomato puree
coriander leaf (to garnish)


Dice the onions and carrots.

Heat 2 tbsp oil in a heavy-bottomed saucepan on a medium-high heat, then add the spices, ginger and garlic. Fry for about half a minute before adding the onion (before the garlic browns). Fry for a couple of minutes before adding the carrots. Fry for another couple of minutes, then add the lentils and coat in the spices. Then add the vegetable stock.
Cover the pan and simmer for 20 minutes, stirring occasionally. Squeeze in the tomato puree and stir well to slightly thicken the soup. Serve, garnished with fresh coriander leaf.