Daily Specials - Choklay's Tibetan Lentil Soup

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* Exported from MasterCook *

 

Choklay's Tibetan Lentil Soup

 

Recipe By :Moosewood Restaurant Daily Special

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 dried lentils -- rinsed

6 cups water

1 tablespoon canola oil

1 1/2 cups chopped onions

2 garlic cloves -- minced or pressed

1 fresh chile -- seeded and finely minced

1 carrot -- peeled and diced into 1/2-inch cubes

1 potato -- diced into 1/2-inch cubes

2 teaspoons ground coriander

1 teaspoon ground cumin

1 28 oz can tomatoes -- undrained

1 tablespoon chopped fresh cilantro

1 1/2 teaspoons salt

 

In a nonreactive soup pot, bring the lentils and water to a boil; then reduce

the heat, cover, and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan 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 the lentils are tender, coarsely chop the tomatoes right in the can and

stir them into the soup pot. Add the chopped cilantro, salt, and the sauteed

vegetables. Cover and simmer for 10 to 12 minutes, until all of the vegetables

are tender.

 

 

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Per serving: 221 Calories (kcal); 3g Total Fat; (12% calories from fat); 13g

Protein; 38g Carbohydrate; 0mg Cholesterol; 563mg Sodium

Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0