June 12, 2026

Ayurvedic Easter Menu

Heide Maria Vendler, an experienced Ayurvedic chef from Austria, has created a wonderful four-course menu exclusively for Maharishi Ayurveda. Suitable for every Dosha type, easy to cook – and above all, particularly delicious. With fresh and aromatic ingredients, adapted to the Kapha season – a delight from appetizer to dessert.

Yellow Lentil Coconut Foam Soup

Ingredients

  • 150 g yellow lentils
  • 1 tbsp coconut oil
  • a two-centimeter piece of fresh ginger root
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 bay leaf
  • a piece of cinnamon
  • pepper
  • some lemon juice and zest
  • 250 ml coconut milk
  • 800 ml vegetable broth

Preparation

Lightly heat coconut oil in a pot, grate ginger. Add the spices with the lentils to the coconut oil and sauté for a few minutes until translucent. Pour in vegetable broth and coconut milk and simmer gently for twenty minutes. Remove the cinnamon stick and bay leaf and finely purée the soup. Season with salt, lemon juice, and zest.

Serving
Top with a small dollop of cream (alternatively: coconut-almond milk) and garnish with fresh greens.

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