This Indian-style soup simmers lentils and tomato into a light spiced bowl.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse the red lentils and add them to the pot with the grated tomatoes and water.
Add the cumin and bring the soup up to a gentle boil.
Cook for about 20 minutes, until the lentils start to fall apart, skimming any foam as needed.
Stir the shorba and loosen the texture with a little hot water if necessary.
Serve the soup hot in bowls.
💡 Tip: Blooming the cumin briefly in oil first gives the soup a deeper base aroma.
🍽️ Serving suggestion: Serve it hot with cilantro on top and naan on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~166
kcal calories
8
g protein
23
g carbs
4
g fat
2.9g
Sugar
6.3g
Fiber
599.7mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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