Cooking Index - Cooking Recipes & IdeasLentil Curry Soup (Ayurveda) Recipe - Cooking Index

Lentil Curry Soup (Ayurveda)

Cuisine: Indian
Courses: Soup
Serves: 2 people

Recipe Ingredients

1/4 cup 59mlRed lentils - picked over & rinsed
1/2 lb 227g / 8ozPotato
1/2 teaspoon 2.5mlGround cumin seed
1 teaspoon 5mlGround coriander seed
1 teaspoon 5mlTurmeric
1 tablespoon 15mlCurry powder blend
1/4 teaspoon 1.3mlAnise seed - rubbed
  Ground nutmeg - optional
1 teaspoon 5mlGhee or peanut oil
2 cups 474mlVegetable broth - (to 3)
1 tablespoon 15mlTomato paste - (to 2)
1/4 teaspoon 1.3mlSalt
1/8 teaspoon 0.6mlFreshly ground black pepper
1 tablespoon 15mlFresh lemon juice - (or more), to taste
2 tablespoons 30mlChopped fresh cilantro leaves - for garnish
2 tablespoons 30mlPlain 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.

Ayurveda by Buhring and Rather


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