Tibetan Lentil Soup Recipes

EGYPTIAN LENTIL SOUP

Steps:

• Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
• Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

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.

MEDITERRANEAN LENTIL SOUP

Steps:

• Combine the lentils and water in a pot over high heat and bring to a boil. Reduce heat and simmer while preparing other ingredients.
• Saute the onions in half of the olive oil in a saucepan over medium heat for about 4 minutes.
• Add the bell pepper and saute for a minute or two longer.
• Add the onion mixture to the lentils. Simmer 15 minutes.
• Season with salt, pepper, and cumin. Simmer for 15-20 minutes longer.
• Stir in the cilantro; remove dish from heat.
• Combine the garlic, lime juice and the remaining 1/2 tablespoon olive oil in a food processor or blender and blend well.
• Add garlic mixture and lime juice to the lentil mixture. Mix well and serve.