Recipe - Lentil Curry Soup (Ayuveda)

One fourth cup Red lentils; sorted and
rinsed
One half pound Potato
One half teaspoon Ground cumin seed
1 teaspoon Ground coriander seed
1 teaspoon Turmeric
1 tablespoon Curry powder blend
One fourth teaspoon Anise seed; rubbed
1 Piece ground nutmeg;
optional
1 teaspoon Ghee or peanut oil
2 cup Vegetable broth; up to 3
1 tablespoon Tomato paste; up to 2
One fourth teaspoon Salt
1/8 teaspoon Freshly ground black pepper
1 tablespoon Fresh lemon juice; or more
to taste
2 tablespoon Chopped fresh cilantro
leaves; as garnish
2 tablespoon Plain lowfat yogurt; garnish

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. (1997 Barrons) From the Collection of Pat
Hanneman 1998Ap Tested: not as spicy as the aroma suggested. Good served
with the yogurt; chopped mango and shredded carrot with splash of balsamic
and sugar. We served with a slice of Orange Spice Cake LF T.

(mcPER SERVING 20% cff): 387 calories, 8.7g fat, 16g protein, 64g
carbohydrate, 3mg cholesterol, fiber 14g.)

Recipe by: AYUVEDA by Buhring and Rather

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 09,
1998