Lentil Curry Soup (Ayurveda)

Recipe Ingredients

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 teaspoon	5ml	Turmeric
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)
1/4 teaspoon	1.3ml	Salt
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

Recipe Instructions

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.

Source:
Ayurveda by Buhring and Rather

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