Side Pannel
Lentil Curry Soup (Ayurveda)
Lentil Curry Soup (Ayurveda)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetarian, Low Fat
Ingredients List
- 1/4 lb Potatoes
- 1/2 ts Cumin seed
- 1 ts Coriander seed
- 1 tb Ghee
- 1 ts Turmeric
- 1 tb Curry powder OR churna; see
- -note, Scant
- 1/4 c Red lentils
- 2 c 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.
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.
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