1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (475g) Recipe makes 6 servings |
||
| Calories 267 | ||
| Calories from Fat 29 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.3g | 5% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 755mg | 31% | |
| Potassium 972mg | 27% | |
| Total Carbohydrate 46.4g | 15% | |
| Dietary Fiber 17.8g | 71% | |
| Sugars 6.9g | ||
| Protein 14.9g | 29% | |
people who like this recipe also like:
Cheat n' Eat Vietnamese Chicken Soup
By: Sue L
Savoury Salad -- a la Francaise
By: Sackville
By: Anu
By: Dragonshoes
By: Bergy
Tibetan Lentil Soup
By: Tish
Feb 18, 2002
This is a simple, healthy, and unusually spiced soup. It is really satisfying.
SERVES 6 , 10 cups
Ingredients
- 1 1/2 cups dried lentils, rinsed
- 6 cups water
- 1 tablespoon vegetable oil
- 1 1/2 cups onions, chopped
- 2 cloves garlic, minced
- 1 fresh chili pepper
- 1 carrot, peeled and diced
- 1 potato, diced
- 2 teaspoons ground coriander
- 3 cups undrained canned tomatoes
- 1 tablespoon fresh cilantro, chopped
- 1 1/2 teaspoons salt
- 2 teaspoons cumin
Directions
1
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.2
Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking.3
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.4
Add the chopped cilantro, salt, and sauteed vegetables.5
Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Tibetan Lentil Soup recipes
Browse similar recipes by category
- Course > Soups
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Lentils
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: stormylee
On Aug 19, 2008
A lovely combination of ingredients and spices! I scaled the recipe down to 4 servings but used the original amounts of spices - could have used even more (I like my spice!) so doubling the amounts might be about right for my palate. Omitted the carrot and used plenty of chopped cilantro to top the bowl of soup! Yumm... Very satisfying indeed! Thank you for a great recipe!
From: Lucky Chef
On Aug 18, 2008
We had this for dinner. Did not love it did not hate it. Was a little bland for us. I think it needs a little more heat or spice.
From: ratherbeswimmin'
On Mar 15, 2004
This made an excellent soup, Tish. I also used fresh tomatoes instead of canned. A nice blend of spices and textures. Husband and I took this to work for lunch. Very filling, hearty, flavorful, and best of all, healthy. Thanks for sharing it.
From: Chef #198144
On Aug 1, 2006
Good- I like the addition of potatoes in the soup. I added more spices b/c I really like the spicey and left out the carrots. Added some brown sugar at the end.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved