Recipe: Ayurvedic tomato soup

Ingredients

• 1 tbsp ghee (alternatively coconut oil)
• 100g red onions – finely diced
• ½ tsp black mustard seeds
• 1 clove garlic – finely minced
• 1 tbsp minced ginger
• ½ mild red chilli pepper – deseeded and finely minced
• 1 tbsp tomato paste
• ½ tsp cumin powder
• ⅓ tsp turmeric powder
• ⅓ tsp garam masala
• 2 pinches of cinnamon powder
• 600ml strained tomatoes (passata)
• 500ml water
• 1 bay leaf
• Crystal salt and pepper from the mill
• 100g red lentils – rinse in a sieve until no longer foamy
• 150ml coconut milk
• 1 tbsp yacon syrup
• 2 tbsp chopped cashew nuts – roast without fat