Indian Spiced Red Lentil Shorba

Instructions

1. 1

   Rinse the red lentils thoroughly in a fine-mesh sieve under cold tap water until the water flows clear, then drain well.

2. 2

   Melt the ghee in a deep saucepan over medium heat on the stove until shimmering.

3. 3

   Add the cumin seeds to the hot oil and fry on medium heat for 1 minute until they sizzle and release a spicy aroma without darkening.

4. 4

   Stir in chopped yellow onion and ginger garlic paste. Cook on medium heat for 4 minutes until onions soften and turn translucent.

5. 5

   Add diced tomatoes and drained lentils. Stir continuously on medium heat for 2 minutes until tomatoes begin to soften and break down.

6. 6

   Pour in warm water, turn heat to high, and bring to a boil. Reduce heat to low, cover the pan, and simmer gently for 15 minutes until lentils are fully soft.

7. 7

   Turn off the heat. Blend soup with a stick blender until smooth and creamy. Ladle hot into bowls to serve.