Healing Lentil and Turmeric Soup

1. Sauté mustard seeds and cumin in a pot until fragrant.

2. Add lentils, carrots, and turmeric.

3. Cover with water or broth and simmer until lentils and carrots are well-cooked and tender.

4. Stir in full-fat coconut milk and heat through until creamy.

5. Serve warm.

Notes

1. Substitute lentils with quinoa or millet if intolerant to pulses.

2. Store in the fridge for up to 3 days to allow flavors to develop.