Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked brown lentils | 430 g | Astringent, Sweet · Cooling |
 Kale, chopped | 280 g | Bitter, Astringent · Cooling |
 Carrot, diced | 140 g | Sweet, Bitter · Heating |
 Fresh thyme | 4 g | Pungent · Heating |
 Olive oil | 18 g | Sweet, Bitter, Astringent · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 450 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the cooked brown lentils and prepare the chopped kale and diced carrot.
- Warm the olive oil, bloom the cumin, and cook the vegetables until they begin to soften.
- Add the beans and fresh thyme; turn everything through the seasoned oil.
- Pour in the water, add rock salt, and simmer until the flavors combine and the beans are very tender.
- Mash a small portion to thicken the sauce naturally, then serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international bean-dish adaptation)
Lentil Kale Herb Pot is a thoroughly cooked bean main with a moist sauce. 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 Lentil Kale Herb Pot
| Nutrient | Per 100g | Per Serving (1 serving (332g)) |
|---|---|---|
| Energy (Calories) | 139 kcal | 461 kcal |
| Protein | 8.7 g | 29.0 g |
| Total Carbohydrates | 22.6 g | 75.1 g |
| Dietary Fiber | 4.7 g | 15.6 g |
| Total Sugars | 1.4 g | 4.6 g |
| Total Fat | 2.1 g | 7.0 g |
| Calcium | 72.7 mg | 241.7 mg |
| Iron | 2.68 mg | 8.93 mg |
| Magnesium | 25.1 mg | 83.3 mg |
| Phosphorus | 107.6 mg | 357.6 mg |
| Potassium | 332 mg | 1103 mg |
| Sodium | 168 mg | 558 mg |
| Zinc | 1.18 mg | 3.94 mg |
| Copper | 0.27 mg | 0.89 mg |
| Manganese | 0.67 mg | 2.23 mg |
| Selenium | 0.2 µg | 0.8 µg |
| Vitamin C | 22.2 mg | 73.9 mg |
| Vitamin A (RAE) | 140.1 µg | 466.0 µg |
| Vitamin E | 1.98 mg | 6.59 mg |
| Vitamin K | 85.9 µg | 285.5 µg |
| Thiamin (Vitamin B1) | 0.31 mg | 1.05 mg |
| Riboflavin (Vitamin B2) | 0.15 mg | 0.50 mg |
| Niacin (Vitamin B3) | 1.21 mg | 4.02 mg |
| Vitamin B6 | 0.22 mg | 0.74 mg |
| Folate (DFE) | 170.1 µg | 565.5 µg |
| Choline | 32.3 mg | 107.3 mg |
