Lentil Shorba

A North African lentil soup flavoured with cumin and turmeric, smooth and comforting. High in plant protein and fibre, it is a complete, spicy and inexpensive dinner.

Prep time: 10 min  |  Cooking time: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from the Anses Ciqual 2025 values for each ingredient, using the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 101 kcal · 7 g protein · 14 g carbohydrate · 1 g fat

Ingredients

• 200 g red lentils
• 1 onion
• 1 carrot
• 1 tsp cumin
• 1 tsp turmeric
• 1 tin of tomatoes, chopped
• 1 bunch of coriander

Method

1. Fry the onion, carrot and spices.
2. Add the lentils, tomatoes and water.
3. Simmer for 20 minutes.
4. Blend (or not) and finish with coriander and lemon.

Nutritional benefits

The red lentils make this shorba a meal-in-a-bowl soup that is high in plant protein, fibre and iron, and very filling. Turmeric and cumin add flavour and have digestive and anti-inflammatory properties. A complete, spicy dinner that is 100% plant-based, inexpensive and naturally gluten-free.

Variations and substitutions

• With vermicelli for more substance.
• Spicier: harissa, chilli.
• With coconut milk for a creamier texture.
• With extra chickpeas.

Storage and making ahead

Keeps for 4 days and can be frozen: it thickens as it cools. Excellent for batch cooking.

💡 Good to know

Lemon juice added at the end brightens the lentil soup and lifts all the flavours: do not forget it.

Related reading

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · lactose-free recipes.

Foods in this recipe: red lentils · onion · carrot · cumin · turmeric.

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