Lentil curry soup (ayurveda)

3 Servings

Ingredients

Quantity Ingredient
¼ pounds Potatoes
½ teaspoon Cumin seed
1 teaspoon Coriander seed
1 tablespoon Ghee
1 teaspoon Turmeric
1 tablespoon Curry powder OR churna; see note, Scant
¼ cup Red lentils
2 cups Vegetable broth
Salt
Freshly ground black pepper
Fresh lemon juice
Chopped fresh cilantro leaves

Directions

Peel and dice the potatoes. Grind the cumin and coriander seeds.

Heat ghee in a pot. Add ground spices, turmeric, and curry, and saute over medium heat. Add the potatoes and lentils and cook without browning. Pour in the broth and bring to a boil. Reduce heat, let simmer, covered for about 35 minutes. Puree, then season with salt and pepper and lemon juice.

Garnish with cilantro.

VARIATIONs: (Vata) Use fennel seeds instead of coriander. Cook with 2 whole cloves, removing them before pureeing. Season with nutmeg and caraway.

(Pitta) Use softened mung dal; use 1 teaspoon fennel seeds instead of cumin. Season with cream rather than lemon juice. (Kapha) Cook in 1 to 2 tsp freshly grated ginger and 2 whole cloves.

Excerpt from AYURVEDA: Inspired cooking for your individual well being (Vegetarian) by Anne Buhring and Petra Rather. (1997 Barrons) >From the Collection of Pat Hanneman 1998Ap <T>ested.

(PER SERVING 24% cff): 226 calories, 6g fat, 9g protein, 35g carbohydrate, 16mg cholesterol, fiber 8g, sodium 246mg.) - NOTE The recipes are portioned for two persons but the nutritionals are closer to one-third.

Recipe by: AYURVEDA by Buhring and Rather Posted to EAT-LF Digest by KitPATh <phannema@...> on Apr 11, 1998

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