Red Lentils with Basil Recipe

Key Takeaways

Ayurvedic Digestion Support: Red lentils (masoor dal) are quick to cook, easy to digest, and slightly warming, traditionally used to subtly enkindle digestive fire without aggravating pitta.
Red Lentils Meal: Serves two; uses 1/2 cup red lentils, ghee, fenugreek and coriander spices, plus fresh basil for a grounding, nourishing dish simmered until very soft.
Seasonal Kapha Balance: Ideal for late spring when kapha predominates, the warming, grounding combination of red lentils and basil may support gentle seasonal digestive balance.

Myra Lewin, AP May 23, 2018

Red lentils (masoor dal) are quick to cook, easy to digest, and slightly more warming energetically than other lentils—helping to subtly enkindle the digestive fire without aggravating pitta. The addition of fresh basil adds a unique twist to a grounding, nourishing dish. This flavorful combination is ideal for a simple meal at any time of the day, especially in late spring when kapha is still predominant.

Serves 2

Ingredients:

½ cup red lentils
1 ¼ cups water
2 tablespoons ghee
¼ teaspoon fenugreek powder
¼ teaspoon mineral salt
½ teaspoon coriander powder
1 ¼ tablespoon chopped fresh basil

Directions:

Melt ghee in a saucepan and add the spices, cooking for 1 to 2 minutes until the aroma is released. Add salt and red lentils and stir until well coated. Add water and basil. Bring to a boil, lower the heat, and cover. Simmer for 15 to 20 minutes until the lentils are very soft.

About the Author

Meet the Author

Myra Lewin, AP

Myra Lewin has been studying, practicing, and teaching Ayurveda and Yoga since the late 1980s. She is the author of two easily understood books...

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