lunch

Lentil and Vegetable Soup (Dal Shorba)

Name: Lentil and Vegetable Soup (Dal Shorba)
Ingredients: 1/4 cup (45 g) Red lentils, rinsed; 1/8 cup (15 g) Carrot, finely diced; 1/8 cup (15 g) Celery, finely diced; 1/8 cup (15 g) Onion, finely diced; 1/2 tsp (1.5 g) Garlic, minced; 1/2 tsp (1 g) Ginger, grated; 1/4 tsp Turmeric powder; 1/4 tsp Cumin seeds; 1.5 cups (355 ml) Vegetable broth, low sodium; 1 tbsp (15 ml) Lemon juice; 1/2 tsp (2.5 g) Olive oil; 1/4 tsp Salt; pinch Black pepper

Nutrition

620

kcal

Calories

Protein

47.2

Carbs

28.6

Fat

AI Insight

Insight not available for this recipe.

Ingredients(13)

Red lentils, rinsed1/4 cup (45 g)

Carrot, finely diced1/8 cup (15 g)

Celery, finely diced1/8 cup (15 g)

Onion, finely diced1/8 cup (15 g)

Garlic, minced1/2 tsp (1.5 g)

Ginger, grated1/2 tsp (1 g)

Turmeric powder1/4 tsp

Cumin seeds1/4 tsp

Vegetable broth, low sodium1.5 cups (355 ml)

Lemon juice1 tbsp (15 ml)

Olive oil1/2 tsp (2.5 g)

Salt1/4 tsp

Black pepperpinch

Instructions

In a medium pot, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.

Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

Add the rinsed red lentils, turmeric powder, vegetable broth, salt, and pepper. Bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have broken down, creating a thick soup. Stir occasionally to prevent sticking.

Stir in the lemon juice just before serving. Adjust salt and pepper to taste.

Serve hot. This soup is a staple in many South Asian households for its simplicity and nutritional value.