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Hearty Lentil and Herb Soup

One-pot meals that cook slowly, allowing all the ingredients to cook together at an easy pace, are the ultimate meals in Ayurveda

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24 FEBRUARY 2010

Ingredients (Serves 4)

  • 2–3 tbsp olive oil (kapha 2 tbsp, pitta 21⁄2 tbsp, vata 3 tbsp)
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 medium onion, peeled and finely chopped
  • 1 carrot, peeled and chopped
  • 1 celery stick, chopped
  • 1⁄2 leek, sliced
  • 2 cloves of garlic, peeled and crushed
  • 1 dried red chilli (kapha only)
  • 650ml vegetable stock
  • 200g Puy lentils, washed
  • Salt and freshly ground black pepper
  • Small handful of fresh parsley, finely chopped
  • A squeeze of lemon (optional)

Method


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

Add the garlic, dried chilli (if using), stock and lentils, bring to a boil, then cover and simmer gently until the lentils are cooked, around 25 minutes. Pour about one-third of the soup into a blender, purée to a paste, then stir back into the saucepan along with seasoning, parsley and lemon juice (if using) to taste. Add extra warm water from the kettle if you prefer a thinner consistency, then serve.

Eat Right For Your Body Type by Anjum Anand, published by Quadrille, £14.99

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