Title: Lentil Curry Soup (Ayurveda)
Categories: India, Soup, Vegetarian, Lowfat
Yield: 3 Servings

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 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