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Lentil Curry Soup (Ayurveda)

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Indian Low-fat/cal Soups/stews Vegetarian


  • 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
  • Salt
  • Freshly ground black pepper
  • Fresh lemon juice
  • Chopped fresh cilantro leaves


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.
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 <T>ested.
(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.
Recipe by: AYURVEDA by Buhring and Rather
Posted to EAT-LF Digest by KitPATh <> on Apr 11, 1998