Lentil Shorba

🛒 Ingredients

• Red Lentils 75 g · 260 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Carrot 50 g · 20 kcal
• Tomato Paste 15 g · 12 kcal
• Olive Oil 10 g · 88 kcal
• Cumin Powder 1 g · 4 kcal
• Turmeric Powder 1 g · 2 kcal
• Coriander Powder 1 g · 3 kcal
• Water 173 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the red lentils thoroughly under cold running water until the water runs clear; drain and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat, then add the chopped onion and cook until softened, about 5-7 minutes.
3. Add minced garlic and grated carrot to the pot and cook for another 3-4 minutes until slightly tender.
4. Stir in the tomato paste, cumin powder, turmeric powder, and coriander powder, cooking for 1 minute until fragrant.
5. Add the rinsed lentils and water to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
6. Once lentils are tender, remove from heat. For a smoother soup, use an immersion blender to blend a portion or all of the soup to your desired consistency.
7. Season with salt and pepper to taste, then ladle into bowls. Serve hot, garnished with a squeeze of fresh lemon juice and chopped fresh parsley or cilantro.