Best 3 Tibetan Lentil Soup Recipes
Embark on a culinary journey to the heart of Tibet with our authentic Tibetan lentil soup recipe. This hearty and flavorful soup is a staple in Tibetan cuisine, offering a symphony of aromatic spices and wholesome ingredients. Lentils, the heart of this dish, provide a rich source of plant-based protein and dietary fiber. Combined with the earthy flavors of vegetables like carrots and celery, and the warmth of ginger and garlic, this soup delivers a satisfying and nutritious meal.
In addition to the classic lentil soup, we present a diverse collection of Tibetan recipes that capture the essence of this unique cuisine. Discover the secrets of making traditional Tibetan momos, steamed dumplings filled with succulent fillings, and thukpa, a noodle soup brimming with vegetables and tender meat. Explore the delights of shapta, a hearty beef stew, and experience the burst of flavors in our Tibetan-style stir-fried potatoes. Each recipe is carefully crafted to showcase the distinct flavors and textures that define Tibetan cooking.
Whether you're a seasoned home cook or embarking on your culinary adventure, our Tibetan recipes will guide you through the steps of creating authentic and delectable dishes. Indulge in the richness of Tibetan culinary heritage and embrace the diverse flavors that make this cuisine so special.
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
TIBETAN LENTIL SOUP
Steps:
- 1) Bring the lentils and water to a boil, then reduce the heat, cover and simmer until tender, about 20 minutes.
- 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) 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 Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
Tips:
- Soak the lentils for at least 30 minutes before cooking to reduce cooking time and improve digestibility.
- Use a variety of lentils for added flavor and texture. For instance, try combining brown lentils, green lentils, and red lentils.
- Sautéing the vegetables before adding them to the soup enhances their flavor and adds depth to the broth.
- Use a good quality vegetable broth for the best flavor. You can also use water, but the soup will be less flavorful.
- Add a bay leaf or two to the soup for extra flavor. Remove the bay leaves before serving.
- Season the soup to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice for a bit of brightness.
- Serve the soup hot with a side of bread, rice, or naan.
Conclusion:
This Tibetan lentil soup is a hearty, flavorful, and nutritious meal that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and healthy soup, give this Tibetan lentil soup a try!
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