Tibetan Lentil Soup Recipes

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

TIBETAN LENTIL SOUP

Steps:

• Bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes Meanwhile, heat oil and saute the onions, garlic and chile for 5 minutes.
• Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.
• Remove from the heat and set aside When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot.
• Add the chopped cilantro, salt, and sauteed vegetables.
• Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.

TIBETAN LENTIL SOUP

Steps:

• 1) Bring the lentils and water to a boil, then reduce the heat, cover and simmer until tender, about 20 minutes.
• 2) Meanwhile, heat oil and saute the onions, garlic and chili powder for 5 minutes. Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking. Remove from the heat and set aside.
• 3) When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot. Add the chopped cilantro, salt, and sauteed vegetables. Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.