Tangy Coconut Lentil Shorba Recipe

About this recipe

Tangy Coconut Lentil Shorba is a hearty and comforting soup that beautifully showcases the vibrant flavors of Indian cuisine. This vegan, high-protein, and gluten-free dish combines the wholesome goodness of masur dal with the richness of coconut oil and the aromatic blend of spices like cumin, turmeric, and red chili powder. Fresh curry leaves, green chilies, and a hint of asafoetida add depth and fragrance, while tomatoes and lemon juice concentrate bring a delightful tanginess that perfectly balances the flavors. Finished with a garnish of fresh coriander leaves, this shorba is both nourishing and satisfying. Ideal for cozy evenings, it pairs wonderfully with steamed rice or your favorite gluten-free flatbread, making it a versatile addition to any meal. Whether you’re looking for a quick weeknight dinner or a comforting dish to share with loved ones, this shorba is a simple yet flavorful choice. Let AnyFeast help you create stress-free family meals with ease.

Ingredients

• 100 g Curry Leaves
• 100 g Coriander Leaves
• 250 G Masur Dal
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 250 ml Lemon Juice Concentrate
• - Coconut Oil
• 100 g Jeera
• 20 g Turmeric Powder
• 100 g Red Chili Powder
• 50 g Asafoetida Powder
• 100 g Salt

Instructions

1. Rinse the red lentils thoroughly under running water until the water runs clear, then set aside.
2. Heat coconut oil in a large pot over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds. Stir in asafoetida, curry leaves, and slit green chilies, cooking for another minute until fragrant.
3. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and form a thick paste.
4. Add the rinsed lentils to the pot and mix well. Pour in enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are soft and fully cooked.
5. Stir in the coconut and simmer for another 5 minutes, allowing the flavors to meld together. Adjust the consistency by adding more water if needed.
6. Finish with lime juice and garnish with fresh coriander leaves. Taste and adjust seasoning if necessary.
7. Serve the Tangy Coconut Lentil Shorba hot, with optional sides like steamed rice or flatbread for a complete, satisfying meal.