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Spicy Lentil Soup
Mi Mi Khaing
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5 tablespoons dried split-pea lentils
1 large onion
1 heaping teaspoon tamarind paste
6 cups stock (chicken, beef, or bouillon cubes)
3 tablespoons oil
6 large or 18 tiny dried chilies
1 1/2 teaspoons curry powder
Wash lentils and boil them with just enough water till well mashed.
Slice onion finely. Soak tamarind and dissolve. Boil stock.
Heat oil. Fry 2/3 of onion till golden, drain. Pour off half of oil. In remaining oil fry chilies till dark, drain. Fry rest of onion till fragrant, put in curry powder, and fry over low heat.
Combine lentils with fried ingredients, pour all into stock, add tamarind juice and bring to boil. Add fried onions and serve with chili floating in each cup.

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