Warm up with this fragrant Dal Shorba — a comforting Indian lentil soup full of spices and fresh herbs!

– Red lentils (masoor dal) — 1 cup 🥣

– Water or vegetable stock — 4 cups 💧

– Vegetable oil or ghee — 2 tbsp 🧈

– Onion, finely chopped — 1 medium 🧅

– Garlic, minced — 3 cloves 🧄

– Fresh ginger, grated — 1 tbsp 🌿

– Tomato, chopped — 1 medium 🍅

– Green chili, slit (optional) — 1 🌶️

– Ground cumin — 1 tsp 🌶️

– Ground coriander — 1 tsp 🧂

– Turmeric powder — 1/2 tsp 🟡

– Garam masala — 1/2 tsp 🧂

– Salt — to taste 🧂

– Fresh cilantro, chopped — 2 tbsp 🌿

– Lemon juice — 1 tbsp 🍋

1 Rinse the red lentils under cold water until the water runs clear.

2 Heat oil or ghee in a pot over medium heat.

3 Add chopped onion and sauté until soft and translucent.

4 Stir in minced garlic, grated ginger and slit green chili; cook for about 1 minute.

5 Add chopped tomato, cumin, coriander, turmeric and cook until tomatoes soften.

6 Pour in rinsed lentils and water or stock; bring to a boil.

7 Reduce heat and simmer, uncovered, for 20–25 minutes until lentils are tender and soup thickens.

8 Use a spoon to mash a few lentils for a smoother texture if desired; adjust salt.

9 Stir in garam masala, lemon juice and chopped cilantro just before serving.

10 Serve hot with extra cilantro and a lemon wedge if liked.