In a large soup pot, heat a Tbs or so of coconut oil.
Sautee 1 tsp each ground: coriander, cumin, ginger, turmeric – for a minute until fragrant.
Rinse well and add: 1/2 cup long grain brown rice (white is fine, too, if you’re feeling sick or your digestion is weakened), 1/2 cup split mung dahl (also called yellow lentils or just dahl – not split peas – if your grocery store does’t have it with dried beans, get into your health food store’s bulk section for this, or sub with red lentils if you have to), six cups of water and a little salt.
Boil, cover, and simmer for 1/2 hour.
Add up to four cups or so of chopped veggies of your choice (carrots, broccoli, cauliflower, zucchini, kale, spinach, onion) in bite sized pieces – really, the amount depends on if you feel like a chunky stew, or a more porridge-like soup. You can add just one, or a combo, or none. For me, I’m all about getting green leaves in, so that’s what I usually pick.
Stir and simmer for another 1/2 hour, checking water level and adding more if needed.
Serve with a squeeze of lime juice and salt, to taste. A little cilantro on top is good, too.