Name: Lentil and Vegetable Stew for Pitta-Kapha
Cook time: 30 min
Total time: 30 min
Yield: Not specified
Ingredients: 1 cup red lentils, rinsed; 2 cups vegetable broth; 1 cup chopped spinach; 1/2 cup chopped carrots; 1/4 cup chopped cilantro; 1 teaspoon cumin seeds; 1/2 teaspoon coriander powder; 1/4 teaspoon turmeric powder; 1/4 teaspoon ginger powder; Salt to taste; 1 tablespoon ghee (optional)

Lentil and Vegetable Stew for Pitta-Kapha

A light and cooling stew perfect for balancing Pitta and Kapha doshas. This recipe uses readily available ingredients and is easy to prepare.

Autor: Stephan Schmid

Vegan

Glutenfrei

Geeignete Körpertypen

Pitta-Kapha

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Kochzeiten

Kochzeit: 30 minutes

Gesamtzeit: 30 minutes

Kategorien

Lentils

Soup

Vegetarian

Ayurveda

Benutzerkreationen

Zutaten

1 cup red lentils, rinsed
2 cups vegetable broth
1 cup chopped spinach
1/2 cup chopped carrots
1/4 cup chopped cilantro
1 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon ginger powder
Salt to taste
1 tablespoon ghee (optional)

Nährwert

Kalorien: 300 kcal
Protein: 15g
Kohlenhydrate: 45g
Fett: 5g
Ballaststoffe: 10g

Anweisungen

In a pot, heat ghee (optional) and sauté cumin seeds until fragrant.
Add carrots and sauté for 2-3 minutes.
Stir in coriander, turmeric, and ginger powders, sauté for another minute.
Add red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
Stir in spinach and cilantro. Cook for another 2-3 minutes until spinach wilts.
Season with salt to taste.