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Burmese Lentil Soup
from: ClarkeCC

An easy ethnic soup. Low fat, low calorie - very healthy and tasty. From the book "Bangkok to Bali".

SERVES 4

  • 2 teaspoons minced garlic
  • 2 teaspoons minced gingerroot
  • 1/2 cup red lentil
  • 3 tablespoons sesame seeds
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 4-5 shallots (slice thin and fry to a crisp)
  • 4 cups water

1. Rinse the lentils under cold water in colander or sieve. Drain.

2. Heat oil in large saucepan on medium.

3. Add garlic, ginger, and turmeric. Stir-fry 1 minute.

4. Add the lentils and fry until they begin to change color (from orange to white/yellow).

5. Turn heat to medium high and bring water to boil. Immediately reduce heat to medium low for steady simmer.

6. Cook 20-25 minutes until lentils are soft. Add salt and stir.

Serve with crispy fried shallots and ground sesame seeds mixed with salt.