Burmese Noodle Soup with Lentils (Mohinga Inspired)

Ingredients

• 1 cup Red lentils
• 8 oz Rice noodles
• 1 Onion
• 4 cloves Garlic
• 2 tbsp Ginger
• 1 stalk Lemongrass
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 2 tbsp Fish sauce (vegan alternative)
• 6 cups Vegetable broth
• 2 tbsp Vegetable oil
• 1/4 cup Cilantro
• 4 Lime wedges

Instructions

1. 1Rinse the 1 cup of red lentils thoroughly under cold water and set them aside. Measure out the 8 oz of rice noodles and place them in a heatproof bowl. Pour enough warm water over the rice noodles to cover them completely, let them soak for about 10-15 minutes until softened, then drain them well and set aside.
2. 2Peel and finely chop the 1 onion. Peel and mince the 4 cloves of garlic. Peel and mince the 2 tbsp of ginger. Trim the tough outer layers from the 1 stalk of lemongrass, then slice it thinly crosswise.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tbsp of vegetable oil. Once the oil is shimmering, add the chopped 1 onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.
4. 4Add the minced 4 cloves of garlic, minced 2 tbsp of ginger, and sliced 1 stalk of lemongrass to the pot with the onions. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir in the 1 tsp of turmeric powder and the 1/2 tsp of chili powder. Cook for another 30 seconds, stirring constantly, until the spices are fragrant.
6. 6Add the rinsed 1 cup of red lentils, the 2 tbsp of fish sauce (vegan alternative), and the 6 cups of vegetable broth to the pot. Stir everything together.
7. 7Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the 1 cup of red lentils are tender and have broken down.
8. 8Carefully remove and discard the 1 stalk of lemongrass from the pot. Stir in the drained 8 oz of rice noodles and cook for 5 minutes, or until the noodles are heated through.
9. 9Ladle the soup into bowls. Garnish generously with the 1/4 cup of fresh cilantro and serve immediately with the 4 lime wedges on the side for squeezing over the soup.

Substitutions

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