Hearty Lentil and Rosemary Soup

One pot meals which cook slowly allowing all the ingredients to cook together at an easy pace are the ultimate meals in Ayurveda. This dish is easy to eat and easy to digest. You can add a little pasta to the cooking soup for a more substantial meal (kapha can add buckwheat pasta) or serve with a roll of wholegrain (spelt or rye) bread. Vata can add a finish the dish with a spoon of freshly grated parmesan.

50 minutes total time (10 active, 30m cooking)

Serves 4

  • 2-3 tbs. olive oil (kapha 2 tbs., pitta 2½ tbs., vata 3 tbs.)
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 medium onion, finely chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • ½ leek, sliced
  • 1 dried red chilli (kapha only)
  • 2 garlic cloves, crushed
  • 650ml vegetable stock
  • 200g Puy lentils, washed
  • Salt and black pepper to taste
  • Small fistful of parsley, finely chopped

A squeeze of lemon (optional, taste it as it is and some if you feel it is necessary)

Heat the oil in a large non-stick saucepan. Add the rosemary, thyme, onions, carrots, celery and leek, sweat for 6-7 minutes, covered, over a low flame or until the onions are soft.

Add the garlic, chilli, stock and lentils, bring to a boil then cover and simmer gently until the lentils are cooked, around 25 minutes. Take out around 1/3 of the soup, puree to a paste, stir back in along with seasoning to taste, parsley, black pepper and lemon juice (if using) to taste. Add extra water from the kettle for a thinner consistency.


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