This is a really simple, nourishing and easy one pot dinner, with plenty of protein and fibre and some healthy fat.

It's the kind of soup where you know you're looking after yourself with every slurp. The spices and ginger have some wonderful anti-inflammatory properties. It's inexpensive, easy, and counts as self-care points for the day.

1 cup red lentils

8 cups water

1 bay leaf

himilayan pink salt (to taste)

1 medium brown onion

2 tbsp olive oil

2 cloves garlic

2 stalks celery

1 tsp cumin seeds, ground

1 tsp turmeric

2 tsp coriander seed, ground

1- 2 tbsp grated ginger

1 can coconut milk

coriander to serve

Pick out any stones and rinse the lentils.

Choose a large soup pot and saute the onion in the olive oil until browned, about 5 minutes. Add the salt, garlic, celery and ginger with all the ground spices and saute for a minute more.

Add the water and coconut milk and bring to simmer for about 30 minutes. Keep an eye on it and stir occasionally. Add more water if necessary.

If you'd like to add more creaminess you can add almond milk (or milk of choice) as well as it cooks.

Serve into soup bowls and garnish with coriander. You may also enjoy a dollop of coconut yoghurt on top.

Libby is a naturopath and shiatsu massage therapist practicing in South Fremantle, WA.