Name: Lentil Curry Soup (Ayuveda)
Ingredients: 1/4 c Red lentils; sorted and rinsed; 1/2 lb Potato; 1/2 ts Ground cumin seed; 1 ts Ground coriander seed; 1 ts Turmeric; 1 tb Curry powder blend; 1/4 ts Anise seed; rubbed; 1 Piece ground nutmeg; optional; 1 ts Ghee or peanut oil; 2 c Vegetable broth; up to 3; 1 tb Tomato paste; up to 2; 1/4 ts Salt; 1/8 ts Freshly ground black pepper; 1 tb Fresh lemon juice; or more to taste; 2 tb Chopped fresh cilantro leaves; as garnish; 2 tb Plain lowfat yogurt; garnish

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	India, Soup, Vegetarian, Lowfat, Tested	2	Servings

INGREDIENTS

1/4	c	Red lentils; sorted and rinsed
1/2	lb	Potato
1/2	ts	Ground cumin seed
1	ts	Ground coriander seed
1	ts	Turmeric
1	tb	Curry powder blend
1/4	ts	Anise seed; rubbed
1		Piece ground nutmeg; optional
1	ts	Ghee or peanut oil
2	c	Vegetable broth; up to 3
1	tb	Tomato paste; up to 2
1/4	ts	Salt
1/8	ts	Freshly ground black pepper
1	tb	Fresh lemon juice; or more to taste
2	tb	Chopped fresh cilantro leaves; as garnish
2	tb	Plain lowfat yogurt; garnish

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. (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>.
(mc-PER 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 MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 09,
1998

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