Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked brown lentils | 430 g | Astringent, Sweet · Cooling |
 Fresh thyme | 5 g | Pungent · Heating |
 Fresh parsley | 18 g | Pungent, Bitter · 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 thyme and fresh parsley.
- 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)
Lentil Thyme 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 Lentil Thyme Dip
| Nutrient | Per 100g | Per Serving (1 serving (72g)) |
|---|---|---|
| Energy (Calories) | 305 kcal | 219 kcal |
| Protein | 18.7 g | 13.4 g |
| Total Carbohydrates | 48.3 g | 34.8 g |
| Dietary Fiber | 8.4 g | 6.0 g |
| Total Sugars | 1.6 g | 1.2 g |
| Total Fat | 5.1 g | 3.7 g |
| Calcium | 40.4 mg | 29.1 mg |
| Iron | 5.60 mg | 4.03 mg |
| Magnesium | 40.4 mg | 29.1 mg |
| Phosphorus | 215.7 mg | 155.3 mg |
| Potassium | 543 mg | 391 mg |
| Sodium | 277 mg | 199 mg |
| Zinc | 2.52 mg | 1.81 mg |
| Copper | 0.58 mg | 0.42 mg |
| Manganese | 1.08 mg | 0.78 mg |
| Selenium | 0.1 µg | 0.09 µg |
| Vitamin C | 11.0 mg | 7.9 mg |
| Vitamin A (RAE) | 17.1 µg | 12.3 µg |
| Vitamin E | 4.22 mg | 3.04 mg |
| Vitamin K | 57.5 µg | 41.4 µg |
| Thiamin (Vitamin B1) | 0.66 mg | 0.47 mg |
| Riboflavin (Vitamin B2) | 0.17 mg | 0.12 mg |
| Niacin (Vitamin B3) | 2.03 mg | 1.46 mg |
| Vitamin B6 | 0.41 mg | 0.30 mg |
| Folate (DFE) | 363.2 µg | 261.5 µg |
| Choline | 72.7 mg | 52.3 mg |
