Community Pick
Tibetan Lentil Soup
photo by stormylee
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
10 cups
- Serves:
- 6
ingredients
- 354.88 ml dried lentils, rinsed
- 1419.54 ml water
- 14.79 ml vegetable oil
- 354.88 ml onions, chopped
- 2 clove garlic, minced
- 1 fresh chili pepper
- 1 carrot, peeled and diced
- 1 potato, diced
- 9.85 ml ground coriander
- 709.77 ml undrained canned tomatoes
- 14.79 ml fresh cilantro, chopped
- 7.39 ml salt
- 9.85 ml cumin
directions
- 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.
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Reviews
-
Another recipe that FAR surpassed my expectations! The combination of ingredients in this recipe is absolutely wonderful and the spices compliment each other perfectly! The only change I made was in using fresh tomatoes instead of canned. This made a delicious dinner with bread and cheese. Thanks SO MUCH Tish! I'm gonna make this a lot!
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Very tasty soup. I used fresh tasty tomatoes for mine and it was just lovely (So smaller tomatoes instead of burger tomatoes). I read the reviews and some people said it needs broth but my soup was very flavorful and it intensified after sitting for a day or so in my fridge. The only thing I would change is the heat of my soup. I had a dried chili (I think) and the soup might have been better if I added more. Warning tough after eating this soup you will get the worst gas possibly imagined.
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Tweaks
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I make a lot of lentil soups for my customers, and like the differences in this one. I multiplied the recipe by 8, it made a nice size pot-ful. I used red pepper flakes instead of the chile, and increased the coriander and cumin by more than 8 X. I substituted fresh parsley for the cilantro. I really liked the difference sauteeing the potatoes made to the flavor. thanks, Tish.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again