Lentil Curry Soup (Ayuveda)
| Yield: | 2 Servings |
| Categories: | India, Vegetarian, Low-Fat, Soups |
| 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 |
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