Search This Blog

Lentil Curry Soup (Ayurveda)


Red lentils – picked over 7 rinsed
1/4 cup
½ pound
Ground cumin seed
½ tsp
Ground coriander seeds 
1 tsp
1 tsp
Curry powder blend
1 tbsp
Anise seeds – rubbed
¼ tsp
Ground nutmeg
Ghee or peanut oil
1 tsp
Vegetable broth
2 to 3 cups
Tomato paste
1 to 2 tbsp
¼ tsp
Freshly ground black pepper
1/8 tbsp
Fresh lemon juice
1 tbsp or to taste
Chopped fresh cilantro leaves  - for garnish
2 tbsp
Plain low fat yoghurt – for garnish
2 tbsp

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 aromatic, 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).