With so much cold and flu circulating in every public place at this time of year, I started eyeing the shiitake mushrooms at the grocery store today… and then invoked the Goddess Annapurna to help me create a delicious approach to mushroom soup. This Mushroom Lentil Soup is just that—a dish that’s definitely for mushroom lovers, as it boasts a hearty amount of the immune-boosting shiitakes.

The neutral-flavored red lentils, also known as masoor dal, give the soup substance as well as protein and iron. I use a mixture of traditional Ayurvedic spices (cumin and coriander to balance agni) along with classic American herbs (rosemary and sage), which you might expect to find in a mushroom bisque. You can add a couple of tablespoons or more of wine if you wish—just a little adds a nice dimension to the flavor.