Indian Lentil Soup (Dal Shorva)

Name: Indian Lentil Soup (Dal Shorva)
Prep time: 1 min
Cook time: 35 min
Total time: 36 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.5 1 1/2 cups red lentils; 1 tsp turmeric; 0.5 tsp cayenne pepper; 1 tsp cumin; 0.25 tsp cardamom; 2 curry leaves; 6 cup chicken stock; 3 tbsp vegetable oil; 2 tsp mustard seeds; 2 garlic cloves; salt and pepper; 0.5 lemon

Lentils and lemon come together in this South Asian soup, fragrant with turmeric and cayenne and simmered on the stove. It comes to the table with pita or paratha bread.

36 min · Serves 4 · Easy

Method

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Time: Prep 1 min · Cook 35 min · 36 min total
Difficulty: easy

1
Rinse the beans or lentils. Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
2
Let simmer until the beans or lentils are very soft (ca 30 minutes). If using bay leaves, remove them now. Curry leaves can be left in the soup.
30 min
3
Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
4
Sautee the garlic and mustard seeds lightly in the fat and add to the soup. Let simmer for another 5 minutes.
5 min
5
Add salt, pepper and squeezed lemon to taste. Serve hot with pita or paratha bread.