Tibetan Lentil Soup - Chi Living

Tibetan Lentil Soup

This lentil soup, hearty and aromatic, was developed in the
Moosewood Restaurant kitchen by Choklay Lhamo, who is
Tibetan by birth and who came to Ithaca through the
Tibetan Resettlement Program, as have several of our
coworkers. The recipe is included in Moosewood Restaurant
Daily Special, by the Moosewood Collective.

Submitted by Dick Felton,
Certified Instructor

Ingredients Amount
Dried lentils, rinsed 1 1/2 Cups
Water 6 Cups
Vegetable oil 1 Tbsp
Chopped onions 1 1/2 Cups
Garlic cloves, minced or pressed 2
Fresh chile, seeded and minced 1
Carrot, diced 1
Potato, diced 1
Ground coriander 2 Tsp
Ground cumin 1 Tsp
Canned tomatoes, undrained 28 oz.
Fresh cilantro, chopped 1 1/2 Tbsp
Salt 1 1/2 Tsp


In a soup pot, bring the lentils and water to a boil; 
then reduce the heat, cover, and simmer until tender, 
about 20 minutes.
Meanwhile, warm the oil in a saucepan on medium heat 
and cook the onions, garlic, and chile for 5 minutes. 
Add the carrots, potatoes, coriander, and cumin and cook, 
stirring, for another minute. Remove from the heat and set aside.
When the lentils are tender, coarsely chop the tomatoes 
right in the can and stir them into the soup pot. Add 1 Tbsp. 
chopped cilantro, salt, and cooked vegetables. Cover and simmer 
for at least 10 minutes, until all of the vegetables are tender. Top 
with remainging cilantro before serving. 


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