Myanmar red lentil soup

Too few ratings
Tiffany's

Tiffany's

“I discovered this simple yet healthy and warm soup during my travels to Myanmar, a nice contrast to the many types of curry dishes that are served there for breakfast, lunch, and dinner. Enjoy as a starter for dinner or indulge as a main dish! Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g red lentils
2 cloves garlic
5 g ginger
onion
potato
1 tsp turmeric
1 l water
1 tbsp salt
½ tsp pepper
olive oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • pot
  • spatula

Nutrition per serving

Cal
245
Protein
13g
Fat
6g
Carb
31g

Step 1/2

  • 2 cloves garlic
  • 5 ginger
  • 1 onion
  • 1 potato
  • 1 tsp turmeric
  • olive oil (for frying)
  • cutting board
  • knife
  • peeler
  • pot
  • spatula

Peel and mince garlic and ginger. Peel and finely dice onion. Peel and roughly dice potato. Add garlic, ginger, and onion together with olive oil to a pot, add turmeric, and sauté over medium heat.

Step 2/2

  • 200 red lentils
  • 1 water
  • 1 tbsp salt
  • ½ tsp pepper

Wash the red lentils and add it to the pot. Fry for approx. 2 min. or until its yellow color becomes even brighter. Then, add water and diced potatoes. When the soup starts simmering, season with salt and pepper. Cook until potatoes are soft, then serve immediately. Enjoy!