Shorba Soup
Warm, hearty, and bursting with Middle Eastern flavors, this Shorba Soup is a comforting one-pot dish that's as nutritious as it is delicious. Made with protein-packed red lentils, aromatic spices like cumin, coriander, and turmeric, and a touch of tangy lemon juice, this velvety soup is a vibrant combination of health and taste. It’s a quick and easy recipe, ready in just 40 minutes, making it perfect for busy weeknights or meal prep. The creamy texture is achieved by blending the cooked lentils and vegetables, creating a rich and satisfying dish that pairs beautifully with crusty bread or warm pita. Whether you’re looking for a vegetarian main course (by using vegetable stock) or a flavorful starter, this Shorba Soup will transport your taste buds to the heart of Middle Eastern cuisine.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 medium, diced Carrot
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Paprika
- 6 cups Chicken or vegetable stock
- 0.5 teaspoon (adjust to taste) Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons, chopped (optional) Fresh cilantro
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside to drain.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and diced carrot. Cook for another 2-3 minutes until the garlic is fragrant.
Add the tomato paste, ground cumin, ground coriander, turmeric powder, and paprika. Stir well to evenly coat the vegetables with the spices, cooking for about 1 minute.
Pour in the chicken or vegetable stock. Add the rinsed lentils, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the lentils become soft and mushy.
Once the soup is cooked, use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly, blend in batches, and return it to the pot.
Stir in the lemon juice and adjust seasoning if needed.
Garnish with freshly chopped cilantro, if desired, and serve hot with crusty bread or pita.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6415 mg | 279% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 20.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1969 mg | 42% | |
*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.
