- Serves
- 4
- Portion
- 250 ml
- Time
- 30 min
- Texture
- Smooth
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Vata
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Masoor dal (red lentil) | 1 cup red lentils | 180 g | 900 g | |
| Carrot | 1 | 100 g | 500 g | |
| Potato | 1 small | 100 g | 500 g | |
| Water | 4½ cups | 1100 ml | 5500 ml | |
| Extra-virgin olive oil | 1 tbsp | 15 g | 75 g | |
| Cumin (jeera) | 1 tsp | 2 g | 10 g | |
| Turmeric powder | ¼ tsp | 0.5 g | 2.5 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Rock salt (sendha namak) | ¾ tsp | 4 g | 20 g | |
| Lemon juice | 4 tsp | 20 ml | 100 ml | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | parsley | 5 g | 25 g |
Method
How to cook it
Step 1: Simmer lentils, carrot and potato in water with turmeric 20 minutes.
Step 2: Blend smooth.
Step 3: Warm oil; toast cumin and ginger; pour into the soup.
Step 4: Season; serve with lemon and parsley.
Nutrition
Per serving, estimated
221kcal
Energy
11.7g
Protein
4.3g
Fat
32.5g
Carbohydrate
6g
Fibre
1g
Salt
Moderate salt · 1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromOnion–garlic base→Tocumin–ginger tempering
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