“This nutritious, light yet filling soup is always a winner on my virtual retreats,” says Paphitis. “It’s packed with vitamins and minerals and the ginger provides a lovely warmth in the winter months. According to Ayurveda, our digestion is thought to be a little more sluggish during the winter, so light but warm and nourishing foods are perfect.

“Turmeric is often hailed as being an Ayurvedic wonder spice, but it needs to be eaten correctly to gain the benefits. According to Ayurveda, turmeric should be combined with something unctuous (here we have ghee or coconut milk) and a pinch of black pepper to reap all its wonderful benefits.”

Serves 2-4

Ingredients

2 tbsp coconut oil or organic, grass-fed ghee

1 thumb-size piece of grated root ginger

1 tsp ground turmeric

1 garlic clove, sliced

150g red lentils (rinsed twice)

400ml can coconut milk

800ml hot veg stock

2 large handfuls fresh spinach

2 leeks finely sliced

Juice of 1-2 limes

Salt and freshly ground black pepper, to taste

Method

Heat the coconut oil or ghee in a large pan over a medium heat.

Lightly sauté the ginger, turmeric and garlic for 30 seconds.

Add the lentils and sauté for 1 minute, taking care not to let the mixture stick. This helps to pop the air from the lentils and reduce any bloating.

Add the coconut milk and hot stock and simmer with the lid on for 15-20 minutes until lentils are soft.

Add the spinach and sliced leeks. Cook with the lid off for a further 10 minutes.

Add lime juice, salt and pepper to taste (add juice of 1 lime first then check to see if it needs a little more acidity).

6 simple Ayurvedic recipes that are perfect for cold winter days