Try this Lentil Curry Soup (Ayurveda) recipe, or contribute your own.
Suggest a better descriptionPeel 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
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Serving Size: 1 Serving (1861g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 212 | ||
Calories from Fat: 40 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 7211.5mg | 249 % | |
Potassium 271.4mg | 7 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 36.8g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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