Real Chinese Lentil Soup Recipe

Ingredients

1 teaspoon vegetable oil

1 spring onion, stemmed and sliced into 1/4 inch thick slices

1 jalapeno pepper, seeded and seeded

4 cups water

1 1/2 tablespoons water

1/2 teaspoon ground ginger

1 tablespoon white sugar

4 slices fresh ginger root, garnish

Directions

Heat oil in a medium saucepan over medium-high heat. Add onion slices and jalapeno pepper; stir until vegetables are just tender. Cover saucepan and simmer for 15 to 20 minutes. Add water, water and 1/2 teaspoon ginger. Whisking constantly, bring to a point just before boiling. Add sugar; cook, stirring occasionally, until mixture reaches the consistency of vinegar. Mix vegetable mixture with remaining liquid and onion slices.

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Comments

Kiri writes:

⭐ ⭐ ⭐ ⭐

These were pretty good, but the shrimp and spinach definitely needed some seasoning. I added salt, pepper, and a little cumin to them. My tortillas were a little old and dry, so I just made this into a casserole instead of individual enchiladas. The sauce was pretty thin, so I only thickened it up a little with some MaSeCa flour. I've never had shrimp enchiladas before, so this was a nice treat. I'm sure we'll have these again sometime soon.

aMBaR-SaN writes:

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I tried this out for my Easter family and they all gave it a thumbs up! I did change a few things, such as using dried apricots instead of blackberries, and cutting down on the sugar level, but everything was super easy and it was nice for me and my family to have a dessert without having to deal with the guilt of eating candy. I will definitely make this again and again in my kitchen

Jan Caak writes:

⭐ ⭐ ⭐ ⭐ ⭐

Very fair and accurate. I baked the rolls at 425 for 10 minutes and they turned our rustic bread into a sweet sandwich. We will definitely make this again.