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Tibetan Lentil Soup
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Tibetan Lentil Soup

50 Minutes
50 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 cups dried lentils, rinsed
6 cups water
1 tablespoon vegetable oil
1 1/2 cups onions, chopped
2 cloves garlic, minced
Chili powder to taste
1 carrot, peeled and diced
1 potato, diced
2 teaspoon s ground coriander
2 teaspoon s cumin
3 cups undrained canned tomatoes
1 tablespoon fresh cilantro, chopped
1 1/2 teaspoon s salt
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Let's Make It
1
1) Bring the lentils and water to a boil, then reduce the heat, cover and simmer until tender, about 20 minutes.
2
2) Meanwhile, heat oil and saute the onions, garlic and chili powder 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.
3
3) 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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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