Dal Shorba: Spiced Red Lentil Soup
Indian red lentil soup with caramelized onions, ginger, garlic, and tomatoes. Blended smooth and finished with fresh mint and cilantro. Warm, comforting, and aromatic—a classic vegetarian staple served with lemon.
Ingredients
- 2 tbsp vegetable oil
- 1 cup onion, chopped
- 1 in ginger, chopped
- 6 cloves garlic, peeled
- 1 cup tomatoes, chopped
- 4 cups water
- ½ tsp turmeric powder
- 2 tsp Madras curry powdergaram masala1 tsp per 2 tsp curryspice
less heat, different profile
- 2 cups red lentils, husked
- 1 medium green bell pepper
- ¼ cup mint leaves
- ½ cup cilantro
- salt(optional)
- lemon wedges, for garnish
Instructions
- 1
Soak the red lentils in water and set aside.
- 2
Heat oil in a pot and sauté chopped onions until golden brown.
- 3
Add garlic and ginger, sauté over medium heat for 2 minutes.
- 4
Add chopped tomatoes with turmeric and curry powder, cook for 5 minutes until soft.
- 5
Pour in water and bring to a boil.
- 6
Add soaked lentils, mint, cilantro, and green bell pepper.
- 7
Simmer until lentils are fully cooked.
- 8
Blend the lentils and pass through a sieve.
- 9
Season with salt and serve hot with lemon wedges.
Tips
Soaking lentils reduces cooking time and improves digestibility.
Passing through a sieve removes any remaining lentil skin for silkier texture.
Toast curry and turmeric briefly in hot oil before adding tomatoes to deepen flavor.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through blending step, refrigerate overnight. Reheat gently and adjust salt before serving.
Ladle into bowls, top with fresh cilantro and mint. Serve with lemon wedges on the side and warm flatbread.
Common Mistakes
Do not skip soaking lentils to avoid uneven cooking and longer simmer times.
Do not overcook after blending to avoid mushy, overcooked flavor.
Do not add salt before blending to avoid over-salting after reduction.