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The Washington Post

Dal Shorba (Red Lentil Soup)

Dal Shorba (Red Lentil Soup) 7.000
Feb 6, 2008

This spicy soup draws its flavor from a combination of spices, herbs and vegetables. The result is creamy and rich. The Madras curry powder plays a key role and therefore must be fresh.


Servings: 7 cups
Ingredients
  • 8 ounces dried red lentils (1 1/2 cups)
  • 2 tablespoons vegetable oil
  • 2 medium onion, thinly sliced (about 3 cups)
  • 1 3-inch piece peeled ginger root, finely chopped (about 3 tablespoons)
  • 4 medium cloves garlic, minced (about 3 tablespoons)
  • 3/4 pound tomatoes, coarsely chopped (about 2 1/2 cups)
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons Madras curry powder
  • 4 1/2 cups water, or as needed
  • 1 medium green bell pepper, seeded and cut into 1/2- to 3/4-inch pieces
  • 1 cup packed mint leaves (from 1/2 bunch)
  • 1 cup packed cilantro leaves (from 1/2 bunch)
  • Salt
  • Lemon wedges, for garnish

Directions

Rinse and drain the lentils; sort through them to discard any debris.

Heat the oil in a large (at least 4-quart) pot over medium-high heat until the oil shimmers. Add the onions and cook, stirring occasionally, for 12 to 15 minutes, until they are golden brown; reduce the heat as needed to keep the onions from burning. Add the ginger and garlic and cook, stirring, for 1 to 2 minutes. Add the tomatoes, turmeric and curry powder; cook for 3 to 4 minutes, stirring to blend the spices. Add the water and bring the soup base to a boil.

Add the lentils to the soup base along with the bell pepper, mint and cilantro. Reduce the heat to medium or medium-low so the soup barely bubbles at the edges. Cook for about 20 minutes, until the lentils are tender.

Process the soup in batches in a blender until smooth, filling the blender no more than halfway; or use an immersion (stick) blender in the pot. Strain the soup through a fine-mesh strainer. Season to taste with salt; adjust the consistency with additional water as needed. Serve with lemon wedges.


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Recipe Source

From executive chef Vikram Sunderam of Rasika restaurant in Penn Quarter.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1-cup serving: 183


% Daily Values*

Total Fat: 4g 6%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 53mg 2%

Total Carbohydrates: 27g 9%

Dietary Fiber: 12g 48%

Sugar: n/a

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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