Spicy Tibetan Lentil Soup

  • 1 large onion; diced
  • 2 tbsp. vegetable oil
  • 4 cloves fresh garlic; minced
  • ½ tsp. ground cumin
  • ½ tsp. garam masala
  • ½ tsp. red chili flakes
  • ½ tsp. ground coriander
  • ½ tsp. salt
  • ¼ tsp. freshly ground back pepper
  • 2 quarts homemade stock ( vegetable or chicken )
  • 2 tbsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • 2 large potatoes; diced
  • 1 cup green lentils
  • 2 large tomatoes; diced
  • ½ head of cabbage; thinly sliced
  • ½ bunch cilantro; washed, dried, and finely chopped

In a large stock pot, sauté onions in oil until tender and translucent. Add garlic and herbs and cook until fragrant. Add soy sauce, vinegar, potatoes, lentils, tomatoes, salt and pepper. Add stock to cover, and bring to a boil. Reduce soup to simmer and cook until potatoes and lentils are tender, stirring frequently. Add cabbage and cook until tender. Add cilantro and taste. Adjust seasoning if necessary.

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