Indian Red Lentil Soup with Turmeric and Coconut Milk (Dal Shorba)
This Indian red lentil soup with turmeric and coconut milk is a true hug in a bowl. Originating from the subcontinent, it marries the sweetness of lentils with the warmth of ginger and the enchanting aroma of spices. You will love its velvety texture and golden color that evokes winter evenings in Jaipur. Coconut milk brings an irresistible creaminess, while lemon juice brightens everything up. Easy and quick, it's the ultimate comfort food, perfect for a light dinner or a warming starter. Let yourself be transported by these authentic flavors!
Ingredients
- Red lentils250 g
- Coconut milk400 ml
- Onion1 medium
- Garlic2 cloves
- Fresh ginger1 tablespoon grated
- Turmeric powder1 teaspoon
- Cumin powder1 teaspoon
- Coriander powder1 teaspoon
- Crushed tomatoes200 g
- Vegetable broth750 ml
- Olive oil2 tablespoons
- Lemon juice1 tablespoon
- Salt1 teaspoon (adjust to taste)
- Fresh corianderA few sprigs for serving
Instructions
- 1
Rinse the red lentils under cold water until the water runs clear. Peel and finely chop the onion, garlic, and ginger.
- 2
In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, and ginger for 3-4 minutes until tender and fragrant.
- 3
Add the turmeric, cumin, and coriander powder. Stir and toast for 1 minute to release the aromas. Stir in the crushed tomatoes and cook for 2 minutes.
- 4
Add the rinsed red lentils, vegetable broth, and salt. Bring to a boil, then reduce the heat and simmer covered for 20 minutes, until the lentils are completely tender.
- 5
Remove from heat and blend the soup with an immersion blender until smooth and velvety. Stir in the coconut milk and lemon juice. Adjust seasoning if necessary.
- 6
Serve hot, garnished with chopped fresh coriander. Optionally accompany with lime wedges.
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