Instructions: Peel and dice the potatoes. Measure spices into a little cup (for easy addition).

Heat the spices in a nonstick soup pan over medium heat. When aromatic, add the potatoes and stir to coat; and lentils and peanut oil or ghee and cook without browning for a minute or two until the oil is warmed. Pour in the broth and bring to a boil. Reduce heat, let simmer, covered for about 30 minutes. Turn heat to its lowest setting. Add the tomato paste; stir to combine. Mash or puree; season with salt and pepper. Add the lemon juice; adjust salt. Serve, garnished with cilantro.

VARIATIONs:
*Cook with 2 whole cloves; remove before pureeing. Season with nutmeg and caraway.
*Use cream or yogurt instead of lemon juice.
*Add 1 to 2 teaspoons of grated fresh ginger and/or cloves to lentils while they simmer.

Intriguing, entertaining flavor. Serve with a few traditional condiments like raita or pickled mango; or shredded carrot, cucumber and celery sticks; fresh melon slices. Serve with bread or basmati rice. Excerpt from

AYURVEDA: Inspired cooking for your individual well being (Vegetarian) by

with the yogurt; chopped mango and shredded carrot with splash of balsamic and sugar. We served with a slice of Orange Spice Cake LF (T).

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