Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A thick, warming spiced lentil soup with ginger, cumin and lemon, with edamame stirred through.
Equipment: Large saucepan, stick blender
Measures and names
Ingredients
- 70 g red lentils, rinsed
- 350 g frozen shelled edamame beans
- 2 tsp oil
- 1 tsp cumin seeds
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 tomato, chopped
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp chilli powder
- 1 tbsp lemon juice
- ½ tsp garam masala
- Salt and black pepper
- 1 small handful of fresh coriander (cilantro), chopped
Method
- Heat the oil in a large saucepan, add the cumin seeds for 30 seconds, then the onion, and cook for 4 minutes. Add the garlic and ginger for 1 minute.
- Add the tomato, turmeric, ground coriander and chilli powder, then the lentils and 750 ml water. Bring to the boil and simmer for 15 minutes until the lentils are very soft.
- Blend until smooth, then add the edamame and a good pinch of salt and simmer for 4 minutes.
- Stir in the lemon juice and garam masala and add a little more water if it is too thick.
- Season with black pepper, scatter with coriander and serve.
Swaps and tips
Shorba is a light soup, but this one is thick enough to be a meal. It keeps for 3 days in the fridge and freezes well. Blend a handful of the edamame with the soup if you want it creamier.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 34 g | 15 g | 15 g | 428 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
