Red lentil noodles with mushroom and zucchini vegetables: your Ayurvedic feel-good dish

Ingredients for 2 people:

• ½ red onion

• 1 tsp ghee or coconut oil

• ½ courgette

• 6 large mushrooms

• 200 g red lentil noodles

• Coconut milk

• 1 tbsp lemon juice

• Finely chop 1 slice of ginger

• ½ tsp turmeric ground

• ½ tsp ground coriander

• Rock salt

• Black pepper

• fresh herbs for topping

Preparation:

1. Roast diced onion and freshly chopped ginger in ghee, add spices and roast briefly

2. Add the diced zucchini and sliced ​​mushrooms and cook until done. Add coconut milk and lemon juice and season with salt and pepper.

3. Cook red lentil noodles in water and strain.

4. Serve and garnish with fresh herbs.

My dosha tip: Don't consume mushrooms too often! They are difficult to digest and have a tamasic effect in Ayurveda. This means that they have a sluggish and dull effect on our minds.