Red Lentil Soup
Myanmar red lentil soup is a simple, comforting, and protein-rich dish that’s a staple in many Burmese households. Made from red lentils simmered gently with onions, garlic, turmeric, and sometimes ginger, it has a mild, savory flavor and a smooth, hearty texture. It’s often served alongside rice, curries, and salads, making it a perfect everyday side dish. This easy-to-prepare soup is also highly nutritious, budget-friendly, and can easily be adapted to suit personal taste preferences.
Ingredients
- 1 cup red lentils (rinsed thoroughly)
- 1 small onion (thinly sliced)
- 2–3 garlic cloves (smashed or sliced)
- 1 tsp turmeric powder
- 2 tbsp peanut oil or cooking oil
- ½ tsp chili powder (optional)
- Salt to taste
- 4 cups water
How to Make?
To make Burmese red lentil soup, first rinse the red lentils thoroughly until the water runs clear. In a medium pot, add the lentils, turmeric, and water, then bring it to a boil. Skim off any foam that rises, then reduce the heat and simmer for about 20–25 minutes until the lentils become soft and creamy. While the lentils are cooking, heat oil in a small pan over medium heat. Add the sliced onions and garlic, and sauté until golden brown and fragrant. Once the lentils are soft, stir in salt and add the fried onion and garlic mixture along with the oil into the soup for extra flavor. Mix well and simmer for a few more minutes. Serve hot, optionally garnished with chopped coriander or crispy fried onions. This comforting soup is often enjoyed with rice in Myanmar.
