Indian Red Lentil and Coconut Soup (Dal Shorba)
Let yourself be carried away by the flavors of India with this comforting red lentil and coconut soup. The gentle sizzle of ginger and garlic in hot oil, the cloud of spices perfuming your kitchen... This dal shorba is a hug for the soul, a dish that warms hearts and awakens the senses. Each spoonful is a journey: the sweetness of lentils, the creaminess of coconut, the subtle kick of cumin. It's the perfect recipe for a light yet flavorful dinner, reminding you of cool evenings in Pune or the fragrant markets of Bombay. A true invitation to indulgence!
Ingredients
- red lentils200 g
- coconut milk400 ml
- onion1 medium
- garlic cloves2
- fresh ginger1 cm
- turmeric powder1 tsp
- cumin powder1 tsp
- coriander powder1 tsp
- sweet paprika1/2 tsp
- canned diced tomatoes200 g
- vegetable broth500 ml
- sunflower or coconut oil2 tbsp
- saltto taste
- black pepperto taste
- fresh cilantroa few sprigs
Instructions
- 1
Finely chop the onion, garlic, and ginger. In a large pot, heat the oil and sauté them for 3 minutes over medium heat.
- 2
Add the spices (turmeric, cumin, coriander, paprika) and stir for 30 seconds to release the aromas.
- 3
Pour in the rinsed red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 20 minutes, until lentils are tender.
- 4
Blend the soup with an immersion blender until smooth. Stir in the coconut milk, season with salt and pepper, and gently reheat without boiling.
- 5
Serve hot, garnished with fresh chopped cilantro. Pair with naan bread or basmati rice for a heartier meal.
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