A perfect light meal for dinner, this summer soup cooks up quick and is super easy to digest.
All ingredients are yellow, like the sun and the 3rd chakra, both associated with agni, or digestive fire. Eat by 7pm and you will set yourself up for deeply restorative sleep, by freeing up the liver for cleansing the body and mind.
1 cup split yellow lentils, rinsed (known as mung beans or moong dal in the Indian section)
5 cups water
1 large yellow heirloom tomato, sliced and insides grated; discard skins
1-2 yellow summer squashes, ends trimmed, sliced into half moons
1 tsp summer spice blend (or 1 tsp turmeric powder)
2 tsp ghee
pink salt to taste
squeeze of lemon
Boil water, add mung beans, spice blend, and tomato pulp, then turn heat down to simmer. Set timer for 15 minutes.
When timer goes off, add squash and cook for 10 more minutes.
Take off heat, add ghee and salt. Blend with a hand blender (optional). Ladle into bowls and squeeze lemon on top.