Lentil Curry Soup (Ayurveda) Recipe - Cooking Index
|1/4 cup||59ml||Red lentils - picked over & rinsed|
|1/2 lb||227g / 8oz||Potato|
|1/2 teaspoon||2.5ml||Ground cumin seed|
|1 teaspoon||5ml||Ground coriander seed|
|1 tablespoon||15ml||Curry powder blend|
|1/4 teaspoon||1.3ml||Anise seed - rubbed|
|Ground nutmeg - optional|
|1 teaspoon||5ml||Ghee or peanut oil|
|2 cups||474ml||Vegetable broth - (to 3)|
|1 tablespoon||15ml||Tomato paste - (to 2)|
|1/8 teaspoon||0.6ml||Freshly ground black pepper|
|1 tablespoon||15ml||Fresh lemon juice - (or more), to taste|
|2 tablespoons||30ml||Chopped fresh cilantro leaves - for garnish|
|2 tablespoons||30ml||Plain lowfat yogurt - for garnish|
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.
Ayurveda by Buhring and Rather
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