Jain Soup
4 servings
50 minutes
Jainist soup reflects the philosophy of ahimsa, a principle of non-violence deeply rooted in Jainism. This soup from Eastern India combines the softness of lentils, the sweetness of raisins, and the richness of sun-dried tomatoes. Spices like oregano and red pepper add a subtle spiciness, creating a harmonious balance of flavors. Due to its composition, the soup is light and nutritious, perfect for those who appreciate the natural taste of ingredients. Its preparation is not just a culinary process but a meditative act aimed at awareness and respect for nature. Each spoonful weaves in a sense of peace and meaning, allowing enjoyment not only of flavor but also of the moment. This dish reminds us that food can be not only pleasure but also a way to express gratitude to the world.
1
Slightly sauté the large chopped sun-dried tomatoes for about 10 minutes in vegetable oil with raisins, dry oregano, and a pinch of dried red pepper. According to Jains, dry products are more protected than others.
- Sun-dried tomatoes: 200 g
- Raisin: 100 g
- Oregano: pinch
- Ground red pepper: to taste
2
Then add 1 liter of water, a handful of lentils, and cook for 40 minutes. Add salt. And eat with the feeling that nothing in the world has suffered during these minutes, including your own taste.
- Lentils: 100 g