indienne··facile

Spicy Indian Red Lentil Soup (Masoor Dal Shorba)

Name: Spicy Indian Red Lentil Soup (Masoor Dal Shorba)
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Cuisine: indienne
Ingredients: 250 g red lentils; 1 medium, sliced onion; 3 cloves, minced garlic; 2 cm, grated fresh ginger; 400 g (canned) crushed tomatoes; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp (or to taste) chili powder; 1/2 tsp garam masala; 2 tbsp coconut oil or ghee; 1 liter vegetable broth; 200 ml coconut milk; A handful, chopped fresh cilantro; 1, cut into wedges lime; to taste salt

Let yourself be transported by the enchanting flavors of India with this comforting red lentil soup, called Masoor Dal Shorba. Each spoonful is a journey into the heart of sweet, aromatic spices, where golden turmeric, toasted cumin, and coriander blend harmoniously with the creaminess of coconut milk. It's a dish that warms the body and soul, perfect for cool evenings when you need a delicious break. Red lentils, rich in plant-based protein, transform into a velvety, comforting texture. This potage, inspired by Indian family recipes, is simple to prepare yet incredibly flavorful. Add a touch of lime and fresh cilantro for a burst of freshness that balances the spices. You'll love this authentic and generous culinary journey!

min(prep + cook 40)

4 servings

kcal

Ingredients

red lentils250 g
onion1 medium, sliced
garlic3 cloves, minced
fresh ginger2 cm, grated
crushed tomatoes400 g (canned)
turmeric1 tsp
ground cumin1 tsp
ground coriander1 tsp
chili powder1/2 tsp (or to taste)
garam masala1/2 tsp
coconut oil or ghee2 tbsp
vegetable broth1 liter
coconut milk200 ml
fresh cilantroA handful, chopped
lime1, cut into wedges
saltto taste

Nutrition

Proteines15g19%

Glucides35g45%

Lipides15g19%

Fibres4g5%

Sucres8g10%

Instructions

1
Rinse the red lentils under cold water until the water runs clear. Drain them.
2
In a large pot, heat the coconut oil (or ghee) over medium heat. Sauté the sliced onion for 5 minutes until translucent. Add the garlic and ginger, and sauté for 1 more minute.
3
Stir in the spices (turmeric, cumin, coriander, chili, garam masala) and cook for 30 seconds to release their aromas.
4
Add the crushed tomatoes and drained lentils. Mix well, then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer covered for 25-30 minutes, until the lentils are tender.
5
Blend the soup with an immersion blender until smooth and silky. Add the coconut milk and warm gently without boiling. Adjust seasoning with salt.
6
Serve the soup in bowls, garnished with fresh cilantro, and accompany with lime wedges to squeeze before eating.

#soupe #indienne #lentilles #végétarien #épicé

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