Almonds, lentils, buckwheat, quinoa. Rinsing, soaking and sprouting. I am spending a lot more time these days sprouting nuts, seed, grains and the occasional legume. One of the most important parts of this process is rinsing. You can never really tell how long it is going to take for the water to turn from a cloudy hue to clear and sometimes it takes many more rinses than expected for the water to run clear. This is not so unlike asana or meditation practice, as, on any given day it can take longer for the mind to ease and come to reside in a more open and relaxed state. Often I find myself creating a potent brew of frustration because my personal(asana)practice is not as consistent as it once was. Yet when I am practicing and teaching I find myself being more grounded and clear than ever. Where does this come from?
Rinsing. Soaking. Sprouting. This, I am coming to understand, is my practice right now. Patience & Practice
Red Lentil Soup
1c red lentils, rinsed, soaked and drained.
1T ghee
1t cumin seed
1c onion
2T ginger, finely minced
1 green chili, seeded and finely minced
2t coriander
1/2t turmeric
1 -1 ½ qt water
1t sea salt
1-2 lime
2 Scallions, sliced for garnish
Cilantro, leaves for garnish
Heat ghee in a 3 quart pot. Add the cumin seeds, listen for the "pop" and wait for their fragrance to emerge. Add the onions and cook until translucent. Next, add the ginger and chilies, cooking them for and other minute or two so the flavors begin to mingle. Finally put the red lentils, coriander powder, turmeric and water in the pot. Bring to a gentle boil and then reduce the heat to a simmer. Cook for 20-30 min. Let cool and blend some of the soup. Return the blended soup to the pot, add the sea salt and season with lime, cilantro and scallions.
