Recipe - Lentil Curry Soup (Ayurveda)

One fourth pound Potatoes
One half teaspoon Cumin seed
1 teaspoon Coriander seed
1 tablespoon Ghee
1 teaspoon Turmeric
1 tablespoon Curry powder OR churna; see
note, Scant
One fourth cup Red lentils
2 cup 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 Tested.

(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 onethird.

Recipe by: AYURVEDA by Buhring and Rather

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Apr 11,
1998