Lentil Curry Coup

I love Lentils! I believe I have mentioned this before, but they really are a bean to be reckoned with. Lentils are full of fiber and protein, making them excellent blood sugar stabilizers, and so easy to cook and prepare.

This curry soup is easy to make for your particular doshic type. (Variations are included below the main recipe). If you already have homemade vegetable stock on hand this is preferable to canned or boxed stock as it is fresher and has much less sodium. Serve this satisfying soup with warm cornbread for a healthy meal in about an hour.


Lentil Curry Soup

Ingredients

1/4 lb potatoes (1 to 2 small)
1/2 teaspoon cumin seed
1 teaspoon coriander seed
1 tablespoon ghee (clarified butter)
1 teaspoon turmeric
1 tablespoon curry powder
1/2 cup red lentils
2 cup vegetable broth
1 tsp salt
1 tsp freshly ground black pepper
juice of one fresh lemon
1 bunch chopped fresh cilantro leaves (optional)

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.

VARIATION
(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.

Adapted from AYURVEDA: Inspired cooking for your individual well being (Vegetarian) by Anne Buhring and Petra Rather