• 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

 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.

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