Cooling Lentil Soup for Pitta-Kapha
A light and easily digestible lentil soup, perfect for balancing Pitta and Kapha doshas. This recipe uses readily available lentils and focuses on cooling and grounding spices.
Autor: Stephan Schmid
Vegano
Sin gluten
Tipos de cuerpo adecuados
Tiempos de cocción
Tiempo de cocción: 30 minutes
Tiempo total: 30 minutes
Categorías
Soup
Lentil
Ayurvedic
Vegetarian
Creaciones de usuarios
Ingredientes
- 1 cup red lentils, rinsed
- 4 cups water
- 1 medium zucchini, diced
- 1/2 cup chopped cilantro
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- Pinch of asafoetida (hing)
- Salt to taste
- 1 tablespoon ghee (optional)
Valor nutricional
- Calorías: 250 kcal
- Proteína: 15g
- Carbohidratos: 35g
- Grasa: 5g
- Fibra: 10g
Instrucciones
- In a pot, heat ghee (if using) over medium heat. Add cumin seeds and asafoetida, sauté for 30 seconds until fragrant.
- Add diced zucchini and sauté for 2-3 minutes.
- Stir in coriander powder and turmeric powder, sauté for another minute.
- Add rinsed red lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Stir in chopped cilantro and salt. Adjust seasoning as needed.
- Serve warm.
Beneficios ayurvédicos
Tipos de cuerpo adecuados
- 1 cup red lentils, rinsed
- 4 cups water
- 1 medium zucchini, diced
- 1/2 cup chopped cilantro
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- Pinch of asafoetida (hing)
- Salt to taste
- 1 tablespoon ghee (optional)
