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