| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | India, Lowfat, Soup, Tested, Vegetarian | 2 | Servings |
INGREDIENTS
| 1/4 | c | Red lentils, sorted and |
| rinsed | ||
| 1/2 | lb | Potato |
| 1/2 | t | Ground cumin seed |
| 1 | t | Ground coriander seed |
| 1 | t | Turmeric |
| 1 | T | Curry powder blend |
| 1/4 | t | Anise seed, rubbed |
| 1 | Piece ground nutmeg | |
| optional | ||
| 1 | t | Ghee or peanut oil |
| 2 | c | Vegetable broth, up to 3 |
| 1 | T | Tomato paste, up to 2 |
| 1/4 | t | Salt |
| 1/8 | t | Freshly ground black pepper |
| 1 | T | Fresh lemon juice, or more |
| to taste | ||
| 2 | T | Chopped fresh cilantro |
| leaves as garnish | ||
| 2 | T | 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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