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Try this Lentil Curry Soup (Ayurveda) recipe, or contribute your own.
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 8y 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.