• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Lentil Curry Soup (Ayurveda)

  • Recipe Submitted by on

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


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.

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