Burmese Lentil Soup
A delicious ethnic soup with red lentils and spices.
1/4 tsp turmeric
1/2 tsp salt
1 tbsp vegetable oil
2 tsps minced garlic
2 tsps minced ginger root
3 tbsps sesame seeds
4 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
1/2 cup red lentils
Rinse the lentils under cold water in colander or sieve. Drain.
Heat oil in large saucepan on medium.
Add garlic, ginger, and turmeric. Stir-fry 1 minute.
Add the lentils and fry until they begin to change color (from orange to white/yellow).
Turn heat to medium high and bring water to boil. Immediately reduce heat to medium low for steady simmer.
Cook 20-25 minutes until lentils are soft. Add salt and stir.
Serve with crispy fried shallots and ground sesame seeds mixed with salt.
Note: based on a recipe from the book "Bangkok to Bali".
in 1 serving of Burmese Lentil Soup.
, 41% carbs, 18% protein.
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