Dal Shorba

Name: Dal Shorba
Ingredients: 1 cup Split Yellow Lentils; 2 medium Onion; 2 inches Ginger; 3 cloves Garlic; 2 medium Carrots; 2 stalks Celery; 1 can Coconut Milk; 1 tsp Spices; 1 tsp Salt; 2 tbsp Ghee

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionaldrinksextremelyFancy

Nutrition (per serving)

920Calories

95 gProtein

65 gCarbs

45 gFat

12 gSugar

1100 mgSalt

Ingredients

1 cup Split Yellow Lentils
2 medium Onion
2 inches Ginger
3 cloves Garlic
2 medium Carrots
2 stalks Celery
1 can Coconut Milk
1 tsp Spices
1 tsp Salt
2 tbsp Ghee

Method

Heat ghee in a large pot over medium heat until melted, about 1 minute, then add onion and cook stirring occasionally until translucent, 5 minutes.
Add ginger and garlic and cook stirring constantly until fragrant, 1 minute.
Add carrots and celery and cook stirring occasionally until tender, 8 minutes.
Add split yellow lentils, coconut milk, spices, and salt, and stir to combine, then bring to a boil.
Reduce heat to low and simmer until the lentils are tender, 20–25 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender, then return it to the pot.
Add water as needed to achieve the desired consistency, then stir to combine.
Bring the soup to a simmer over medium heat and cook until heated through, about 5 minutes, stirring occasionally.
Taste and adjust the seasoning as needed, then serve hot, garnished with chopped fresh cilantro, if desired.