- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This vegan soup from Desmond Tan’s Burma Superstar in San Francisco features a broth that’s seasoned with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender lentils and potatoes with a pleasing crunch. It’s substantial enough to be a meal by itself, but try it topped with wedges of leftover samosas (or samusas, as they’re called in Burma) and falafel, as they do at the restaurant. Provisioning for this vegan soup is worth the extra effort: Tamarind paste adds tanginess (though you can use lime juice in a pinch); chickpea flour adds creamy texture and thickens the broth; and a high-quality vegetable stock like Zoup! provides rich flavor.
Ingredient:
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1/3 cup vegetable oil
- 3 to 4 small chiles de árbol or other dried chiles
- 2 bay leaves
- 1 medium onion, finely chopped
- 1/4 cup finely chopped garlic (about 12 garlic cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1/2 cup water
- 1/4 cup toasted chickpea flour (besan)
- 2 quart vegetable broth (such as Zoup!)
- 1/2 cup tamarind water (see Note)
- 1/2 cup dried yellow lentils
- 1 medium russet potato, peeled and chopped
- 2 red Thai chiles or 1/2 jalapeño, chopped
- 1/2 teaspoon garam masala
- Chopped fresh mint, thinly sliced cabbage, fresh cilantro leaves, thinly sliced red Thai chiles, and lime wedges, for serving
