Indian Dhal Shorva Lentil Soup
Warm, hearty, and infused with bold Indian spices, this Indian Dhal Shorva Lentil Soup is a soul-soothing dish that’s as nutritious as it is flavorful. Made with creamy red lentils (masoor dal) and simmered with aromatic ingredients like garlic, ginger, cumin, and garam masala, this comforting soup strikes the perfect balance of spice and depth. A vibrant blend of fresh cilantro and a splash of lemon juice brighten the dish, while sautéed onions and tomatoes create a rich base. Ready in just 40 minutes, it's an ideal choice for a wholesome lunch or dinner, served on its own or paired with naan or basmati rice. Perfect for anyone looking to enjoy a traditional Indian recipe that's both protein-packed and naturally vegan!
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Recipe Information
Ingredients
- 1 cup red lentils (masoor dal)
- 4 cups water
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 large tomato, finely chopped
- 0.5 teaspoons turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons garam masala
- 0.25 teaspoons red chili powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil or ghee
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin seeds
- 1 whole dried red chili (optional)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
In a large pot, bring 4 cups of water to a boil. Add the rinsed lentils, turmeric powder, and half the salt. Reduce heat to a simmer and cook for 20 minutes, stirring occasionally, until the lentils are soft and slightly mushy.
While the lentils cook, heat the vegetable oil or ghee in a separate pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds. If using, add the dried red chili and sauté for a few more seconds until aromatic.
Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and ginger and cook for 1-2 minutes until fragrant.
Mix in the chopped tomato, ground cumin, ground coriander, garam masala, and red chili powder. Cook for 5 minutes, stirring occasionally, until the tomato softens and the spices are well incorporated.
Pour the onion-tomato spice mixture into the cooked lentils and stir well. Let the soup simmer for an additional 5 minutes to allow the flavors to meld. Adjust the salt if needed.
Turn off the heat and stir in the fresh lemon juice. Garnish with chopped cilantro leaves.
Serve the dhal shorva hot with naan, rice, or as a standalone soup. Enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 14.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1597 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
