Hi friends,

Here at The Well Daily, we're getting pretty excited about fall. Changing colors on all the trees, making the switch from flip flops to boots, comforting foods like tea and thick soups. Here's a recipe one of our favorite fall meals, kitchari.

xoxo,

Sukey

P.S. A back-to-school tip: make a double batch and freeze some for easy weeknight dinners.

Kitchari is the comfort food of India—a thick, creamy vegetarian soup for the soul. The name means "mixture," and kitchari is an easily digested mix of one bean plus one grain, providing a perfect complement of carbohydrates and protein in one steaming bowl.

There are many variations on this Indian classic, and adding different spices each time you make it will result in a completely unique soup every time.

The simple un-spiced version below helps bring balance to the body and has a mild, subtle flavor. Enjoy its warming effects throughout the fall season and enter winter feeling completely nourished.

Ingredients

• 1 ½ cup red lentils
• 1 cup short grain brown rice
• 3 cloves garlic
• 1 tablespoon sea salt

Measure the dry lentils and rice into a large soup pot. Wash and rinse them with cold water three times, swirling your hand through to feel for any stones or twigs. When the water runs clear, you’ve successfully rinsed starch off the rice, which will help it cook more evenly and not clump.

Add 8 cups of water and 3 cloves minced garlic to the pot. If you like, added a few strips of kombu seaweed. Kombu helps soften beans, making them easier to digest.

Bring to a boil. Boil for five minutes, then reduce heat to a nice simmer and cook for one hour, stirring occasionally. Once lentils are soft, stir in a tablespoon of salt. Adjust to taste, adding more salt if needed.