When I traveled to Myanmar, I had a simple yet incredibly comforting lentil soup. The gentle flavors were soothing, and I still remember how nourishing it felt. Since I couldn’t find lentils easily at a regular supermarket in Japan, I used canned chickpeas to recreate the taste I experienced in Myanmar. If you can find lentils, try with it! This mild and hearty soup is perfect as a side dish on a chilly day. The soft, nutty texture of chickpeas and the sweetness of the vegetables will warm you from the inside out.
Ingredients
| Chickpeas | 380g / 13 oz |
| Water | 1000ml / 34 fl oz |
| Onion | 1/2 |
| Carrot | 1/3 |
| Cumin powder | 5振り |
| Salt | 3/4 tsp |
How to Make
1⃣ Finely chop the onion and carrot.
2⃣ Bring 4 cups of water to a boil. Add the onion, carrot, and drained chickpeas. Simmer over medium heat for 5 minutes.
3⃣ Add salt (a little less than 1 tsp) and sprinkle in the cumin powder. Stir well and adjust seasoning to your liking.
While traveling alone in Myanmar, I unexpectedly came down with a high fever. With no one to rely on, I lay in bed, wondering what to do. Feeling weak, I finally made my way to the hostel reception and asked for help. They kindly called a doctor for me, and when he arrived, I noticed something thoughtful—he brought a female staff member along, as if to reassure me that I wouldn’t be alone with a male doctor.
The doctor explained everything to me in a calm and caring way, making sure I felt at ease. After taking the prescribed medicine, I recovered by the next day and was even able to enjoy a bowl of warm lentil soup in the hostel’s dining area. I will always be grateful to the kind staff and doctor who helped me in my time of need.
The people of Myanmar have a warmth and kindness that I will never forget. My heart goes out to those affected by the recent earthquake. I sincerely hope that they will find safety and comfort again soon.
If it looks delicious, feel free to share it on Twitter/X! And if you try making it, I’d be even happier if you tag me in your post!
