Indian Lentil Soup (Dal Shorva)
36 mins (prep 1, cooking 35)
13 ingredients
4 servings
An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.

Categories:  technique , <-60-mins , beginner-cook , seasonal , taste~mood , spicy , indian , soups-&-stews , time-to-make , asian , novelty , lentil , holiday , easy , presentation , beans , inexpensive ,
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Serving Size (370.88 g)
Servings 4
Amount per Serving
Calories 235.8 Calories from Fat 115.38
% Daily Value *
Total Fat 12.82g 78.89%
Saturated Fat 7.19g 143.86%
Trans Fat 0.0g %
Cholesterol 28.4mg 37.86%
Sodium 130.64mg 21.77%
Total Carbohydrate 30.98g 41.31%
Dietary Fiber 5.8 g 92.83%
Sugars 6.41 g %
Protein 5.45g 43.58%
Vitamin A 15337.89IU% Vitamin C 9.68mg%
Calcium 56.44mg% Iron 2.77mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow lentils, mustard seeds, salt and pepper