Lunch · Indian · 10 min
Lentil and Vegetable Soup (Dal Shorba)
- Calories
- 620
- Protein
- 38g
- Carbs
- 47g
- Fat
- 29g
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
Method
- 01In a medium pot, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- 02Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
- 03Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
- 04Add the rinsed red lentils, turmeric powder, vegetable broth, salt, and pepper. Bring to a boil.
- 05Once 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.
- 06Stir in the lemon juice just before serving. Adjust salt and pepper to taste.
- 07Serve hot. This soup is a staple in many South Asian households for its simplicity and nutritional value.
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