Soup: Lentil Curry Soup (Ayurveda)
Source of Recipe
AYURVEDA by Buhring and Rather
List of Ingredients
1/4 lb potatoes
1/2 ts cumin seed
1 ts coriander seed
1 tb ghee
1 ts turmeric
1 tb curry powder or churna; see
-note, scant
1/4 c red lentils
2 c vegetable broth
1 salt
1 freshly ground black pepper
1 fresh lemon juice
1 chopped fresh cilantro
-leaves
Recipe
Peel and dice the potatoes. Grind the cumin and coriander seeds.
Heat ghee in a pot. Add ground spices, turmeric, and curry, and saute over medium heat. Add the potatoes and lentils and cook without browning. Pour in the broth and bring to a boil. Reduce heat, let simmer, covered for
about 35 minutes. Puree, then season with salt and pepper and lemon juice. Garnish with cilantro.
VARIATIONs: (Vata) Use fennel seeds instead of coriander. Cook with 2 whole cloves, removing them before pureeing. Season with nutmeg and caraway.
(Pitta) Use softened mung dal; use 1 teaspoon fennel seeds instead of cumin. Season with cream rather than lemon juice.
(Kapha) Cook in 1 to 2
tsp freshly grated ginger and 2 whole cloves.
(PER SERVING 24% cff): 226 calories, 6g fat, 9g protein, 35g carbohydrate,
16mg cholesterol, fiber 8g, sodium 246mg.) - NOTE The recipes are portioned
for two persons but the nutritionals are closer to one-third.
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