A comforting Indian dal shorba made by simmering leftover cooked lentils with ginger, garlic, and spices. Served hot as a light start to brunch, this recipe helps use up leftovers while making a hearty meal.
Heat the olive oil in a pan. Sauté the ginger, garlic, cumin, and turmeric for 1 minute.
Add the leftover cooked lentils and water, then stir.
Simmer over low heat, stirring often, for 45 minutes, until thickened.
Remove the soup from the heat and let it rest for 15 minutes so the flavors can meld.
Stir in the lemon juice, garnish with chopped cilantro, and serve.
Stir the soup often as it simmers to keep it from sticking to the bottom; leftover lentils may stick more quickly than freshly cooked ones.
Artan mercimeği çöpe atmak yerine bu şekilde değerlendirmek harika oldu, tadı taze pişmiş gibi olmuştu.
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