Lentil curry soup (ayuveda)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Red lentils; sorted and rinsed |
| ½ | pounds | Potato |
| ½ | teaspoon | Ground cumin seed |
| 1 | teaspoon | Ground coriander seed |
| 1 | teaspoon | Turmeric |
| 1 | tablespoon | Curry powder blend |
| ¼ | teaspoon | Anise seed; rubbed |
| 1 | Piece ground nutmeg; optional | |
| 1 | teaspoon | Ghee or peanut oil |
| 2 | cups | Vegetable broth; up to 3 |
| 1 | tablespoon | Tomato paste; up to 2 |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground black pepper |
| 1 | tablespoon | Fresh lemon juice; or more to taste |
| 2 | tablespoons | Chopped fresh cilantro leaves; as garnish |
| 2 | tablespoons | Plain lowfat yogurt; garnish |
Directions
Peel and dice the potatoes. Measure spices into a little cup (for easy addition).
Heat the spices in a nonstick soup pan over medium heat. When arromatic, add the potatoes and stir to coat; and lentils and peanut oil or ghee and cook without browning for a minute or two until the oil is warmed. Pour in the broth and bring to a boil. Reduce heat, let simmer, covered for about 30 minutes. Turn heat to it's lowest setting. Add the tomato paste; stir to combine. Mash or puree; season with salt and pepper. Add the lemon juice; adjust salt. Serve, garnished with cilantro.
VARIATIONs: *Cook with 2 whole cloves; remove before pureeing. Season with nutmeg and caraway. *Use cream or yogurt instead of lemon juice. *Add 1 to 2 teaspoons of grated fresh ginger and/or cloves to lentils while they simmer.
Intriguing, entertaining flavor. Serve with a few traditional condiments like raita or pickled mango; or shredded carrot, cucumber and celery sticks; fresh melon slices. Serve with bread or basmati rice. 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 Tested: not as spicy as the aroma suggested. Good served with the yogurt; chopped mango and shredded carrot with splash of balsamic and sugar. We served with a slice of Orange Spice Cake LF <T>.
(mc-PER SERVING 20% cff): 387 calories, 8.7g fat, 16g protein, 64g carbohydrate, 3mg cholesterol, fiber 14g.) Recipe by: AYUVEDA by Buhring and Rather Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 09, 1998