| 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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