Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked brown lentils | 430 g | Astringent, Sweet · Cooling |
 Fresh parsley | 22 g | Pungent, Bitter · Heating |
 Fresh thyme | 4 g | Pungent · Heating |
 Olive oil | 24 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 22 g | Sour · Heating |
 Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 70 g | Whole culinary ingredient |
Step-by-Step Preparation
- Cook or warm the cooked brown lentils until fully tender, then let it cool from hot to warm.
- Prepare the fresh parsley and fresh thyme.
- Blend the base with the olive oil, cumin, rock salt, and enough water for a spoonable texture.
- Add the lemon juice and remaining ingredients and pulse until combined.
- Serve a small spoonful at room temperature with warm bread or vegetables.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international lacto-vegetarian dip adaptation)
Warm Lentil Herb Dip is a concentrated dip intended as a small accompaniment. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Warm Lentil Herb Dip
| Nutrient | Per 100g | Per Serving (1 serving (72g)) |
|---|---|---|
| Energy (Calories) | 303 kcal | 219 kcal |
| Protein | 18.6 g | 13.4 g |
| Total Carbohydrates | 48.0 g | 34.8 g |
| Dietary Fiber | 8.3 g | 6.0 g |
| Total Sugars | 1.6 g | 1.2 g |
| Total Fat | 5.1 g | 3.7 g |
| Calcium | 40.4 mg | 29.3 mg |
| Iron | 5.58 mg | 4.04 mg |
| Magnesium | 40.2 mg | 29.1 mg |
| Phosphorus | 214.8 mg | 155.5 mg |
| Potassium | 543 mg | 393 mg |
| Sodium | 276 mg | 200 mg |
| Zinc | 2.51 mg | 1.82 mg |
| Copper | 0.58 mg | 0.42 mg |
| Manganese | 1.07 mg | 0.78 mg |
| Selenium | 0.1 µg | 0.09 µg |
| Vitamin C | 11.6 mg | 8.4 mg |
| Vitamin A (RAE) | 19.5 µg | 14.1 µg |
| Vitamin E | 4.21 mg | 3.05 mg |
| Vitamin K | 68.6 µg | 49.6 µg |
| Thiamin (Vitamin B1) | 0.66 mg | 0.48 mg |
| Riboflavin (Vitamin B2) | 0.17 mg | 0.12 mg |
| Niacin (Vitamin B3) | 2.02 mg | 1.47 mg |
| Vitamin B6 | 0.41 mg | 0.30 mg |
| Folate (DFE) | 362.3 µg | 262.2 µg |
| Choline | 72.4 mg | 52.4 mg |
