Indian Lentil Soup Dal Shorva
Warm up with a bowl of comforting Indian Lentil Soup, also known as Dal Shorva, a flavorful blend of red lentils, aromatic spices, and a hint of citrus. This traditional recipe combines the earthy flavors of turmeric, cumin, and garam masala with the zesty brightness of lemon juice for a well-balanced, nourishing dish. A hearty base of soft-cooked lentils is enriched with a fragrant tomato-spice mixture and topped with fresh cilantro for a vibrant finish. Perfectly suited for a quick weeknight meal or as a starter to an Indian-inspired feast, this protein-packed soup is easily customizable with optional green chilies for heat. Serve it with warm naan or basmati rice for a satisfying, wholesome experience. Ready in just 40 minutes, this one-pot recipe is ideal for busy cooks—healthy, flavorful, and naturally gluten-free!
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 medium Tomatoes (chopped)
- 2 tablespoons Ghee or cooking oil
- 1 teaspoon Cumin seeds
- 3 cloves Garlic (finely minced)
- 1 teaspoon Ginger (grated)
- 1 Green chilies (sliced, optional)
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro leaves (chopped for garnish)
Instructions
Rinse the red lentils thoroughly under running water until the water runs clear.
In a large pot, combine the lentils, water, turmeric powder, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and let the lentils simmer for about 20 minutes, stirring occasionally, until they are soft and mushy.
While the lentils are cooking, heat the ghee or cooking oil in a small skillet over medium heat.
Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the minced garlic, grated ginger, and green chilies (if using). Sauté for another 1-2 minutes until the garlic begins to turn golden.
Stir in the chopped tomatoes, coriander powder, and garam masala. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick paste.
Pour the tomato-spice mixture into the cooked lentils and stir to combine.
Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
Stir in the lemon juice, taste, and adjust the seasoning with more salt if needed.
Serve hot, garnished with fresh cilantro leaves. Pair with naan, rice, or enjoy on its own!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 13.1 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1652 mg | 35% | |
*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.
