1/4 lb potatoes
1/2 teaspoon cumin seed
1 teaspoon coriander seed
1 tablespoon ghee
1 teaspoon turmeric
1 tablespoon curry powder or churna; see note, scant
1/4 cup red lentils
2 cup vegetable broth
1 freshly ground black pepper
1 fresh lemon juice
1 chopped fresh cilantro leaves
Directions: How to Cook Lentil Curry Soup (Ayurveda)
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
(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
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