Holly’s Almost-Indian Lentil Soup

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Holly is my most special, fabulous, wonderful yoga teacher. She makes me do things I never thought I could do. And then she nestles me up into supported shivasana that connects me to the love of the whole universe. I love Holly. We’ve been through a lot together and both know that everything is yoga. Last week, instead of doing handstands she made soup for my girls and me, and it was divine. As she stirred the soup she chanted the invocation to Ganesha and we all sat transfixed, feeling like we were all good witches watching a magical potion coming to life. And so it did!

Especially magical is that it is quick, easy, and so yummy that all of us ate every last drop—even the littlest good witch. She also brought some basmati rice and Naan along, but those were just a little added bonus. This soup is the main thing, and it’s delicious!

Holly’s Almost-Indian Lentil Soup

  • 3 Tablespoons olive oil
  • 1 whole onion, sliced
  • Salt and pepper

Cook these three ingredients together in a heavy soup pot on low to medium heat, stirring until the onions are brown and melted (about 10 minutes).

  • 1 cup bulgur
  • 1 cup red lentils
  • 2 Tablespoons butter
  • 1 cup fresh chopped dill
  • 1 cup fresh chopped cilantro

Stir in these ingredients and mix until it “glistens.”

  • 6 cups water
  • 3 teaspoons “better than bouillon” vegetarian chicken paste

Add the water and bouillon and simmer for about 30 minutes; add more water if you need it, or more bouillon if you want it.

  • 1 can garbanzo beans
  • 2 cups fresh spinach, washed

Add the garbanzos and spinach, and stir.

  • 1 single-serving size plain yogurt (or ½ cup)

Put the yogurt in a bowl and gradually add broth from the pot and stir until it’s warmed up and not going to curdle from shock when you put it in the soup. Gradually add the yogurt/broth mixture to the soup. Stir and serve over rice (optional).

As Holly says, dill and cilantro are cleansing. Bulgur is clearing. Lentils are easy to digest. And Ganesha is the remover of all obstacles. This soup is “so nourishing on every level.” And she is right.

Namaste, Holly!



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4 Responses to Holly’s Almost-Indian Lentil Soup

  1. Mary-Jeanine March 21, 2012 at 9:06 am #

    Sounds yummy, I have some lentils that are calling to me. For a gluten-free version, would you suggest substituting (for the bulgur wheat) brown rice or quinoa? Or something else?

  2. maria (farm country kitchen) March 21, 2012 at 8:52 pm #


  3. Dejene Abdisa March 23, 2012 at 2:58 am #

    Very good! This is what I’m longing for. would lead me the way please?

  4. Mary November 17, 2014 at 4:57 pm #

    I made it this weekend, just fabulous!! This will become a repeat recipe at my house!

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