Red lentil soup. A quick, nourishing meal that can be adapted to suit all 3 Doshas.
Vata and Pitta – Add a side of un-yeasted bread for a more substantial meal. Pitta, Rotti, Soda bread or Sourdough all work well.
Kapha – for a pungent, warming kick, add a spoonful of Harissa (Moroccan chilli condiment)
- 1 large white onion.
- 2-3 carrots
- 1-2 stick celery
- 200g red lentils
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp turmeric
- 3-4 cloves garlic
- 2cm piece fresh grated ginger
- Salt and pepper
- 750mls water. You may need to add a little more if its too thick
The how to:
- Finely chop all vegetables, garlic and ginger, and thoroughly sweat down in a good vegetable oil, butter or ghee. Cook until soft and caramelised. This should take about 15-20 mins.
- Add all spices and cook for a further 5 mins.
- Add lentil and water.
- Bring to the boil, reduce heat and simmer until the lentils are soft and melting.
For the Harissa
It’s really worth making your own Harissa as I find the shop bought variety just tastes of spicy vinegar. Here, you get the flavour of the chillies, peppers and spices.
- 150g long red chillies. I would recommend de-seeding the chilli, otherwise it’s just too hot.
- 1 roasted red pepper – from a jar is fine.
- 1 tsp each or caraway, cumin and 1/2 tsp black cumin if you have it. Roasted and ground.
- 1tsp soaked paprika
- 2 cloves garlic
- Squeeze or tomato puree.
- 2 tsp red wine vinegar
- 3 tbs extra virgin olive oil.
De-seed and chop the chillies. Wear gloves to do the. Blitz them in a food processor with 1/2 of the spices, garlic and salt until smooth. Add the peppers, tomato puree and remainder of spices, Blitz until all ingredients are combine. Stir in the vinegar and oil.
This will keep in an airtight jar in the fridge for a few weeks. Keep a small amount of oil on the surface to keep it fresh and only use a clean spoon taking some out.