A comforting soup from Indian cooking, dal shorba is made by re-cooking leftover lentils from a previous meal with ginger, garlic and spices. A warm starter for a brunch table, this recipe reduces waste while offering a filling meal.
Heat the olive oil in a pan and toast the ginger, garlic, cumin and turmeric for a minute.
Add the leftover cooked lentils and water and stir together.
Simmer on low heat, stirring often, for 45 minutes until thickened.
Remove the soup from the heat and let it rest for fifteen minutes; this lets the flavours settle.
Stir in the lemon juice and garnish with chopped coriander to serve.
Stir the soup often while it simmers so it does not catch on the bottom; leftover lentils tend to stick more easily than freshly cooked ones.
If your leftover lentils are very thick, you can add half a cup more water to balance the consistency.
Admin DadaGastro · verified in test kitchenArtan mercimeği çöpe atmak yerine bu şekilde değerlendirmek harika oldu, tadı taze pişmiş gibi olmuştu.
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