Lentil Salad
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Lentils are considered particularly nourishing and balancing legumes in Ayurveda. They provide valuable plant-based protein and are easy to digest, especially when combined with warming spices and fresh herbs. This lentil salad can be individually adapted to the doshas and is ideal as a light, satisfying dish – whether as a main course or side.
Soaking time: 2–3 hours (optional)
Cooking time: 20–25 minutes
Preparation time: 10 minutes
Prepare with ghee and add warming spices like cumin and ginger.
Use mild lentils, reduce lemon juice, and add plenty of fresh herbs.
Spice it up with chili, pepper, and lemon juice, use little oil.
Ingredients
150 g green or brown lentils
1 small red onion, finely chopped
1 carrot, finely diced
2 tablespoons ghee or olive oil (depending on your dosha)
1/2 teaspoon ground cumin
1/4 teaspoon ginger powder or fresh ginger, finely chopped
1 pinch of chili (optional, depending on your dosha)
2 tablespoons lemon juice (more for Kapha, less for Pitta)
Salt to taste
Fresh herbs (parsley, coriander, or mint), coarsely chopped
Preparation
Optionally soak the lentils, then rinse and cook in fresh water for approx. 20–25 minutes until soft. Drain and allow to cool slightly.
Heat ghee or oil in a pan.
Fry the onion, carrots, cumin, ginger, and chili (if desired).
Add the cooked lentils and mix everything well.
Season with salt and lemon juice.
Fold in fresh herbs and serve.
Enjoy lukewarm or cold, topped with fresh coriander, mint, or parsley, with a squeeze of lemon.
SALAD