How to Make the Perfect Indian Dal Shorba Lentil Soup
Indian · Easy · 35 min · 4 servings
Dal Shorba is a silky smooth Indian lentil soup infused with aromatic spices including turmeric, garam masala, and freshly grated ginger. It is a staple of Indian home cooking that is both deeply nourishing and incredibly easy to prepare on any weeknight.
Why this recipe works
This Indian Dal Shorba Lentil Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 260 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 250 g red lentils rinsed
- 1 tsp ground turmeric
- 1 tsp garam masala
- 2 tsp freshly grated ginger
- 400 g canned diced tomatoes
- 2 tbsp ghee or butter
Step by step instructions
Step 1: Cook the Lentils
Combine the rinsed red lentils, turmeric, and 900ml of water in a medium pot. Bring to a boil over medium-high heat and skim off any foam that rises. Reduce heat and simmer for 15 minutes until the lentils are completely soft and beginning to fall apart.
Step 2: Prepare the Tomato Base
While the lentils cook, heat the ghee in a separate small pan over medium heat. Add the grated ginger and cook for 1 minute until fragrant. Add the canned diced tomatoes and cook for 5 minutes until the tomatoes break down and the mixture thickens slightly.
Step 3: Combine and Blend
Pour the tomato mixture into the cooked lentil pot and stir well to combine. Add the garam masala and season with salt. Use an immersion blender to blend the soup until smooth and silky, or leave partially chunky if you prefer more texture.
Step 4: Temper and Serve
In a small pan heat 1 teaspoon of ghee over high heat until shimmering. Add a pinch of cumin seeds and let them sizzle for 30 seconds until fragrant. Pour this hot tempered oil over the soup. Serve with warm naan or steamed basmati rice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ghee → coconut oil for a dairy-free vegan version with a subtle sweetness
- garam masala → curry powder for a more accessible and widely available spice blend
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not rinsing the red lentils before cooking which can result in a slightly bitter and overly starchy tasting soup
- Blending the soup while it is still boiling hot without proper precautions which can cause dangerous steam pressure to build up in the blender
Nutrition facts
Per serving: 260 calories, 14g protein, 38g carbs, 7g fat, 10g fiber.
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