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
Wash 1 cup red lentils and measure 1.5 cups grated tomato.
Turn half a teaspoon of cumin in oil for 30 seconds, keeping the measure accurate.
Add the lentils, tomato, and 5 cups water, then cook for 14 minutes.
Briefly blend the soup with an immersion blender so the shorba stays fluid.
Adjust the salt and serve hot, keeping the measure accurate.
💡 Tip: Turning the spice in oil for 30 seconds gives the soup a deeper base aroma.
🍽️ Serving suggestion: Serve the soup hot, scatter cilantro on top, and place 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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