Indian Spiced Red Lentil Shorba

Instructions

1. 1

   Measure all ingredients before cooking. Rinse 180 g red lentils in a fine-mesh sieve under cold running water until the water runs clear, then drain. Finely chop 120 g yellow onion (0.5 cm dice) and dice 200 g fresh tomatoes (1 cm cubes). Set aside a deep saucepan on the stovetop.

2. 2

   Melt 25 g ghee in the deep saucepan over medium heat for about 1 to 2 minutes until fully melted and shimmering. Add 5 g cumin seeds to the hot oil and fry for 45 to 60 seconds, stirring with a wooden spoon until they sizzle and release a warm aroma without darkening or burning.

3. 3

   Stir in the chopped yellow onion and 15 g ginger garlic paste into the saucepan. Sauté over medium heat for 4 to 5 minutes, stirring frequently with a wooden spoon, until the onions soften and turn translucent-golden. If the paste sticks to the bottom, add 1 tablespoon of warm water.

4. 4

   Add the diced tomatoes, drained red lentils, and 5 g salt to the saucepan. Cook over medium heat for 2 to 3 minutes, stirring continuously so the lentils do not catch on the bottom. The tomatoes will soften slightly and release their juicy juices into the aromatic oil mixture.

5. 5

   Pour in 900 ml warm water and stir well. Increase the heat to high until the liquid reaches a full boil. Then immediately lower the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for 15 to 18 minutes until the lentils are completely tender and broken down.

6. 6

   Turn off the heat and remove the lid carefully. Insert an immersion blender directly into the pot and process until the soup is completely smooth, silky, and creamy without any whole lentils remaining. Ladle hot into shallow bowls and serve immediately with a drizzle of ghee if desired.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min