Parsley root is a great companion in all kinds of dishes, but in this soup, it's a perfect marriage with kohlrabi.

This soup is light in flavor but sufficiently satiating when it comes to nutrients and protein. Delicious with a few slices of Bollywood bread! You won't leave hungry! The spices boost your digestion and improve the digestion of the lentils. Servings: 8 servings Calories: 150 kcal Ingredients - 2 leek stalks - 4 carrots - 2 celery stalks - 1 onion - 1 head of garlic - 1 handful of white cabbage - 2 zucchinis - 1 tsp black mustard seeds - 1 tsp cumin seeds - 2 cm fresh ginger, grated - 3 cm fresh turmeric, grated - 1 fresh or dried lime leaf - 1 1/2 tsp Himalayan or sea salt to taste - 1/2 tsp thyme - black pepper to taste - 3 tablespoons oil or ghee - 1 tsp asafoetida (optional) - 1 cup red lentils Method of preparation - Soak the lentils for some time (1/2 to 3 hours) and rinse before use. - Take a large braising pan and cover the bottom with oil. Add all the spices and fry until the seeds start to pop. If asafoetida is available, fry it first until its aroma is released, then add the rest of the spices. - Add the onion and garlic and stir constantly. If feeling lazy, add the rest of the vegetables and continue stirring. Cover with a lid and let it simmer on low heat. - Add the salt and pepper, the rinsed lentils, and cover with water. Bring to a boil and let it simmer for 15 minutes. Remove the lime leaf before blending the soup for a creamy texture. Tips If you want it more fiber-rich, add some more vegetable pieces and leave the soup unblended. Finish with some parsley, cilantro, and black sesame seeds. Finely chopped green chili pairs well with the lime flavor.