Burmese Style Lentil Soup

Ingredients

• 1 cup Red lentils
• 6 cups Vegetable broth
• 1 cup Diced tomatoes
• 1 medium Chopped onion
• 3 cloves Minced garlic
• 1 tablespoon Minced ginger
• 1 teaspoon Turmeric powder
• ½ teaspoon Cumin
• ½ teaspoon Coriander
• ¼ teaspoon Chili powder
• 2 tablespoons Lime juice
• 1 tablespoon Soy sauce
• 2 tablespoons Sunflower oil
• 2 tablespoons, chopped Fresh cilantro

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of sunflower oil and let it warm up for about 30 seconds.
2. 2Add the 1 medium chopped onion to the pot. Cook, stirring occasionally, until the onion pieces are soft and look see-through, which should take about 5 minutes.
3. 3Add the 3 cloves minced garlic and 1 tablespoon minced ginger to the pot. Stir constantly for 1 minute until you can smell their fragrance.
4. 4Add the 1 teaspoon turmeric powder, ½ teaspoon cumin, ½ teaspoon coriander, and ¼ teaspoon chili powder to the pot. Stir everything together constantly for 30 seconds until the spices are fragrant.
5. 5Pour in the 6 cups of vegetable broth, add the 1 cup red lentils, and the 1 cup diced tomatoes. Stir to combine everything. Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the red lentils are soft and starting to break down.
6. 6Stir in the 2 tablespoons lime juice and 1 tablespoon soy sauce. Let the soup simmer uncovered for another 5 minutes.
7. 7Serve the soup hot. Sprinkle the 2 tablespoons chopped fresh cilantro over the top of each bowl before serving.

Related Guides