Choklay’s Tibetan Lentil Soup – Moosewood Restaurant Daily Special

1 ½ c. dried lentils, rinsed
6 c. water
1 tbsp oil
1 ½ c. chopped onions
2 garlic cloves, minced or finely chopped
1 fresh chili, seeded and finely minced – can substitute pickled jalapeno slices well rinsed
1 carrot, peeled and diced into ½ inch cubes
1 potato, diced into ½ inch cubes
2 tsp. ground coriander
1 tsp. ground cumin
3 c. undrained canned tomatoes (28 oz. can)
1 tbsp. chopped fresh cilantro
1 ½ tsp. salt

In a non-reactive soup pot, bring the lentils and water to a boil; then reduce heat, cover and simmer until tender, about 20 minutes.

Meanwhile, heat the oil in a medium saucepan and sauté the onions, garlic and chili for 5 minutes. Add the carrots, potatoes, coriander and cumin and sauté for another minute, stirring to prevent sticking. Remove from the heat and set aside.

When the lentils are tender, coarsely chop the tomatoes in the can and stir them into the soup pot. Ad the chopped cilantro, salt and the sautéed veggies. Cover and simmer for 10 to 12 minutes, until all of the veggies are tender.

Serves 6
Yield 10 cups
Total time 45 minutes