Lentil Curry Soup (Ayuveda) Recipe

Category: Curries
Rating: 2.33
Servings: 2

Ingredients

1/4 cup red lentils; sorted and rinsed
1/2 lb potato
1/2 teaspoon ground cumin seed
1 teaspoon ground coriander seed
1 teaspoon turmeric
1 tablespoon curry powder blend
1/4 teaspoon anise seed; rubbed
1 piece ground nutmeg; optional
1 teaspoon ghee or peanut oil
2 cup vegetable broth; up to 3
1 tablespoon tomato paste; up to 2
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice; or more to taste
2 tablespoon chopped fresh cilantro leaves; as garnish
2 tablespoon plain lowfat yogurt; garnish

Directions: How to Cook Lentil Curry Soup (Ayuveda)

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. (1997 Barrons) >From the Collection of Pat Hanneman 1998Ap Tested: not as spicy as the aroma suggested. Good served with the yogurt; chopped mango and shredded carrot with splash of balsamic and sugar. We served with a slice of Orange Spice Cake LF .

(mc-PER SERVING 20% cff): 387 calories, 8.7g fat, 16g protein, 64g carbohydrate, 3mg cholesterol, fiber 14g.)

Recipe by: AYUVEDA by Buhring and Rather

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