Free Recipe Lentil Curry Soup (Ayuveda)
Recipe Type: I Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 2
Ingredients for Lentil Curry Soup (Ayuveda) Recipe
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
Lentil Curry Soup (Ayuveda) Preparation
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 <T>. (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 Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 09, 1998
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