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.
Auteur: Stephan Schmid
Végétalien
Sans gluten
Types de corps appropriés
Temps de cuisson
Temps de cuisson: 30 minutes
Temps total: 30 minutes
Catégories
Soup
Lentil
Ayurvedic
Vegetarian
Créations d'utilisateurs
Ingrédients
- 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)
Valeur nutritive
- Calories: 250 kcal
- Protéines: 15g
- Glucides: 35g
- Graisses: 5g
- Fibres: 10g
Instructions
- 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.
Bienfaits ayurvédiques
Types de corps appropriés
- 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)
