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.
Author: Stephan Schmid
Vegan
Gluten-Free
Suitable Body Types
Pitta-Kapha
Suitable Body Type information is only for premium members.
Unlock with PremiumCooking Times
Cooking Time: 30 minutes
Total Time: 30 minutes
Categories
Lentils
Soup
Vegetarian
Ayurveda
User Creations
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)
Nutritional Value
- Calories: 300 kcal
- Protein: 15g
- Carbohydrates: 45g
- Fat: 5g
- Fiber: 10g
Instructions
- 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.
Ayurvedic Benefits
- Cooling and grounding for Pitta and Kapha doshas.
- Rich in protein and fiber, promoting satiety and digestive health.
- Supports healthy weight management.
- Provides essential vitamins and minerals.
Ayurvedic Benefits information is only for premium members.
Unlock with PremiumSuitable Body Types
Pitta-Kapha
Suitable Body Type information is only for premium members.
Unlock with Premium- 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)
