Choklay's Tibetan Lentil Soup

Who/When/Source

Who Dave Kristol
Why 2004 DOGS Solstice Party
When December 4, 2004
Source Moosewood Restaurant Daily Special
Category Soup

Ingredients Steps
1 ½ c. dried lentils, rinsed
6 c. water
1 tbsp. canola or other vegetable oil
1 ½ c. chopped onions
2 cloves garlic, minced or pressed
1 fresh chile, seeded and finely minced
1 carrot, peeled and diced into ½-inch cubes
1 potato, diced into ½-inch cubes
2 tsp. ground coriander
1 tsp. ground cumin
3 c. undrained canned tomatoes (28 oz. can)
1 tbsp. fresh cilantro, chopped
1 ½ tsp. salt
  1. In non-reactive soup pot, bring lentils and water to boil.
  2. Reduce heat, cover, simmer until tender, about 20 min.
  3. Meanwhile, heat oil in medium saucepan; sauté onions garlic, chile for 5 min.
  4. Add carrots, potatoes, coriander, cumin, sauté another 5 min., stirring to prevent sticking.
  5. Remove from heat, set aside.
  6. When the lentils are tender, coarsely chop tomatoes in the can, stir them into soup pot.
  7. Add chopped cilantro, salt, sautéed vegetables.
  8. Cover and simmer 10-12 min., until all the vegetables are tender.

Notes


Generated 22 Dec 2004 13:16:11 from recipes/tibetan-lentil.rcp, 22 Dec 2004 13:16:09