• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Lentil Curry Soup (Ayuveda)

  • Recipe Submitted by on

Category: Vegetarian, Low Fat, Soups

 Ingredients List

  • 1/4 c Red lentils; sorted and
  • -rinsed
  • 1/2 lb Potato
  • 1/2 ts Ground cumin seed
  • 1 ts Ground coriander seed
  • 1 ts Turmeric
  • 1 tb Curry powder blend
  • 1/4 ts Anise seed; rubbed
  • 1 Piece ground nutmeg;
  • -optional
  • 1 ts Ghee or peanut oil
  • 2 c Vegetable broth; up to 3
  • 1 tb Tomato paste; up to 2
  • 1/4 ts Salt
  • 1/8 ts Freshly ground black pepper
  • 1 tb Fresh lemon juice; or more
  • -to taste
  • 2 tb Chopped fresh cilantro
  • -leaves; as garnish
  • 2 tb Plain lowfat yogurt; garnish


Peel and dice the potatoes. Measure spices into a little cup (for easy

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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?