RCI-VG.004.1428.001
Tibetan Lentil Soup
This is a simple, healthy, and unusually spiced soup. It is really satisfying.
Prep10 min
Cook90 min
Total100 min
Servings4
Difficultyadvanced
Ingredients
- dried lentils1½ cupsrinsed
- 6 cups
- 1 tablespoon
- onions1½ cupschopped
- garlic2 clovesminced
- 1 unit
- carrot1 unitpeeled and diced
- potato1 unitdiced
- 2 teaspoons
- undrained canned tomatoes3 cups
- fresh cilantro1 tablespoonchopped
- 1½ teaspoons
- 2 teaspoons
Method
1
Rinse the dried lentils under cold water and drain thoroughly to remove any debris or dust.
3 minutes
2
Heat the vegetable oil in a large pot over medium heat, then add the chopped onions and sauté until translucent and fragrant, about 3-4 minutes.
4 minutes
3
Stir in the minced garlic and whole fresh chili pepper, cooking for another minute until the garlic becomes aromatic.
1 minutes
4
Add the ground coriander and cumin to the pot and toast the spices for 1-2 minutes, stirring constantly to enhance their flavors.
2 minutes
5
Pour in the 6 cups of water and bring to a rolling boil.
5 minutes
6
Add the rinsed lentils and return to a boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
15 minutes
7
Stir in the diced carrot and diced potato, and continue simmering for another 10 minutes until the vegetables begin to soften.
10 minutes
8
Pour in the undrained canned tomatoes with their juice, breaking them up slightly with a spoon as you stir them into the soup.
2 minutes
9
Simmer the soup for an additional 10-15 minutes until the lentils are completely tender and the vegetables are fully cooked, stirring occasionally.
13 minutes
10
Taste the soup and season with salt, adjusting as needed for proper seasoning; remove the whole chili pepper if desired for less heat.
2 minutes
11
Ladle the soup into bowls and garnish each serving with fresh chopped cilantro before serving hot.