Dal Shorba-soup
1 cup yellow lentils
3 onions, sliced
4 cloves crushed garlic
1/2 teaspoon chili powder (optional)
3 teaspoons curry powder
3 tomatoes, cut into big pieces
6 tablespoons chopped spinach leaves
1 tablespoon olive oil
salt and lime juice-drizzle on top of soup
Heat the oil in a pot and fry the onions for a few seconds.
Add the crushed garlic, chili and curry powders. Fry again for a few seconds.
Add 6 teacups of water, the tomatoes and washed yellow lentils and cook until soft.
When cooked, blend in a blender.
Boil for 15 minutes. Add salt.
Just before serving, add the spinach and boil for a few seconds. Serve hot with a slice of lemon.
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