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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An easy ethnic soup. Low fat, low calorie - very healthy and tasty. From the book Bangkok to Bali . Ingredients:
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 |
Directions:
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.
7. Serve with crispy fried shallots and ground sesame seeds mixed with salt.
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