Top-ranked recipe named "Lentil Curry Soup (Ayurveda)"
Try this Lentil Curry Soup (Ayurveda) recipe, or contribute your own. "Soups" and "Indian" are two tags used to describe Lentil Curry Soup (Ayurveda).
Peel 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
Heatherina 7 years agoI used pre-ground cumin and coriander, and I think it was way too much. The spices were incredibly overwhelming for the amount of lentils and potatoes, and I generally love spicy Indian food. I would make this again, but either increase the amount of lentils, potatoes and broth, or reduce the spices.