| 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
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”