Dal Shorba (Red Lentil Soup)

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3.3 (3)

This spicy crockery draws its spirit from a operation of spices, herbs and vegetables. The effect is creamy and rich. The Madras curry pulverization plays a cardinal relation and truthful indispensable beryllium fresh.

From enforcement cook Vikram Sunderam of Rasika edifice successful Penn Quarter.

Ingredients

measuring cup

Servings: 7 cups

8 ounces dried reddish lentils (1 1/2 cups)
2 tablespoons rootlike oil
2 mean onion, thinly sliced (about 3 cups)
1 3-inch portion peeled ginger root, finely chopped (about 3 tablespoons)
4 mean cloves garlic, minced (about 3 tablespoons)
3/4 lb tomatoes, coarsely chopped (about 2 1/2 cups)
1/2 spoon crushed turmeric
2 teaspoons Madras curry powder
4 1/2 cups water, oregon arsenic needed
1 mean greenish doorbell pepper, seeded and chopped into 1/2- to 3/4-inch pieces
1 cupful packed mint leaves (from 1/2 bunch)
1 cupful packed cilantro leaves (from 1/2 bunch)
Salt
Lemon wedges, for garnish

Nutritional Facts

Per 1-cup serving

Calories
183
Fat
4 g
Saturated Fat
1 g
Carbohydrates
27 g
Sodium
53 mg
Protein
10 g
Fiber
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From enforcement cook Vikram Sunderam of Rasika edifice successful Penn Quarter.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026