🇵🇰 Pakistani

Lentils Shorba

Name: Lentils Shorba
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1/2 tsp Garam Masala; to taste Salt; 1, diced Onion; 2, grated Tomato; 3 cloves, minced Garlic; 1 tbsp Ghee; small handful Fresh Cilantro; 250 g Lentils; 1 litre Stock or Broth; 50 g Vermicelli

🇵🇰 Pakistani

Gentle simmered lentils in a fragrant broth, finished with fresh herbs — the pakistani answer to "something light tonight". About 43 minutes from fridge to table.

Prep 10 min Cook 33 min Serves 4 Easy

Ingredients

Garam Masala1/2 tsp
Saltto taste
Onion1, diced
Tomato2, grated
Garlic3 cloves, minced
Ghee1 tbsp
Fresh Cilantrosmall handful
Lentils250 g
Stock or Broth1 litre
Vermicelli50 g

Instructions

1
Sweat the onion in the Ghee until translucent but not browned, about 5 minutes.
2
Add the garlic and garam masala and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the lentils.
4
Simmer gently until the lentils is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Shorba/ Rice and Lentil soup/ Nombu kanji/ شوربة الأرز والدجاج · on YouTube